Blueberry pancakes, blueberry cobbler, blueberry crisp, blueberry muffins, blueberry smoothie, blueberry scones……I could go on and on for great-tasting ways to use this “just coming into-season” power-packed fruit. They not only give a flavor boost to anything you’re making, but a nutrient-rich boost as well.
Just look at these blueberry benefits:
*Excellent source of vitamin C, vitamin K and manganese. *Good source of fiber *Only 80 calories in one cup *One of the highest antioxidant foods
To kick-off the Blueberry Season, I decided on a decadent desert. This crisp is not only easy to make, it’s over-flowing with berries and streusel. (I can’t stand desserts that are lacking in filling/fruit and/or the rich topping.) This oatmeal version is 100% whole grain, because it uses both oats and white whole-wheat flour. Check out a few of my tips at the end of the recipe.
And stay tuned, because this just the first of my blueberry baking episodes throughout the summer!
½ cup granulated sugar
2 tablespoons + 1 teaspoon cornstarch
6 cups blueberries
1 tablespoon fresh lemon juice
1 cup white whole-wheat flour
¾ cup quick-cooking oats
½ cup firmly packed brown sugar
½ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 stick (1/2 cup) cold unsalted butter, diced
Preheat oven to 375°F. In a large bowl, whisk sugar and cornstarch until blended. Add blueberries and lemon juice; stir to thoroughly coat all berries. Pour blueberry mixture into 2-quart glass baking dish.
In the same bowl, whisk together flour, oats, both sugars and cinnamon. Mix in diced butter with pastry cutter or fingers until coarse crumbs form. Crumble evenly over blueberry filling.
Bake 35 to 45 minutes or until top is browned and fruit is bubbly at edges. Cool on wire rack for 30 – 45 minutes if serving warm. Otherwise, cool completely, then cover and serve later.
*Since one pint of blueberries is two cups, you’ll need three containers. I always buy four containers, though, in case I have to pick out some of the berries when rinsing….those that aren’t quite ripe or too mushy. I just add a few nice ones from that 4th container.
*My favorite white whole-wheat flour is King Arthur brand.
*I increased the cornstarch an extra teaspoon the second time I made this (instead of just the 2 TB because I thought it was too runny the first time.) I suppose it truly depends on how juicy you
*My 2-qt dish of choice is always the 8-inch glass square Pyrex that comes with a lid. Easy to store in Frig “IF” there are any leftovers!