I’ve been buying tons of blueberries because they are in season and on sale. However, I’m officially tired of eating them so I’ve been finding ways to make quick and not so fattening desserts with them. I made a very basic streusel topping and just topped the blueberries and baked. Heaven.
1/2 c dark brown sugar
1 c flour
1/4 lb butter, chilled
2 pints of blueberries
1/4 to 1/2 c sugar
1. Preheat oven to 350 degrees. Combine the sugar and flour in a large bowl. Rub the butter into the flour mixture with your fingers or cut in with a pastry blender until the mixture resembles coarse bread crumbs.
2. Combine the blueberries and sugar in another bowl. Pour the berries into an 8×8 baking dish (or individual ramekins.) Generously mound the streusel on top and bake for about 20 minutes until the streusel is golden brown and the blueberries are bubbling. Serve warm or at room temperature.
Note: I suggest you place the baking dish on a sheetpan covered with parchment as the blueberries tend to bubble and sometimes overflow. No need to clean up a sticky mess later!