Blueberries are in season!
I love this antioxidant rich, sweet little, fruit. I like blueberries plain, in cereal, in pancakes, and in smoothies. But, my favorite way to eat blueberries is in a Blueberry Betty.
I think the rest of the known world calls this blueberry cobbler, but in the country we call it Blueberry Betty.
My mom has the best recipe for Blueberry Betty - it even beats out a recipe from Southern Living that I tried last summer, so you know this is good stuff.
You will need:
4qt blueberries (More or less. I bought one of the big containers they have at Trader Joe's and used half of that.)
1 Tbsp. Lemon Juice (I'm all for changing up recipes, but the lemon juice is VERY important in this case. Don't leave it out.)
1/2 tsp. ground cinnamon
1 cup flour
1 cup sugar ( you could use Splenda)
1/2 cup very cold butter cut into small pieces ( I use the Smart Balance 50/50 blend)
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Rinse berries under cold water. Drain, and place in a 1 1/2 qt. casserole dish. Sprinkle with lemon juice and cinnamon. In a food processor fitted with a metal blade, place flour, sugar, and butter, pulsing on and off until reaching the consistency of coarse meal. OR if you are like me and feel too lazy to go in search of the food processor (buried in the back of the scary cabinet that is packed so full of kitchen gadgets that things fall on top of you every time you open the door) you can put your flour, sugar, and butter in a mixing bowl and cut the ingredients together using two knives or that butter cutter inner mixer thing - Google tells me it's called a pastry blender.
Sprinkle the coarse meal over the berries. Bake in a 375 degree oven until top is golden brown, about 45 minutes - it's not a bad idea to check after about 40 minutes.
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Serving suggestion: cool for a few minutes and serve with a big scoop of vanilla ice cream. No one will judge you if you have the leftovers for breakfast the next morning.
Note: you can half this recipe, just put everything in a smaller casserole dish or a glass loaf pan.