It’s still that time of year when blueberries are in abundance, and it is around this time of year when my family and I start to get sick (dare I say it!?) of blueberries. We’ll have a pint in the fridge, and we’ll nibble on it, but not really with much excitement. So, they’ll sit around and start to get that mushiness that old blueberries start to get.
However, fear not! There is still plenty of things to do with the ever-so-slightly-mushy blueberry. Here’s one of my favorite ways to use them.
Ingredients
1/2 + 1/4 cup sugar
1/2 tsp baking powder
1 1/2 cups all-purpose flour
1/2 cup butter
1 egg
1/4 tsp salt
1/2 pint (or so) fresh blueberries
4 tbsp water
2 tsps cornstarch
Directions
1. Preheat oven to 375. Prepare an 8×8 pan.
2. Stir together 1/2 cup of sugar, 3 cups flour, baking powder and salt.
3. Use a fork, pastry cutter or your fingers to blend the butter.
4. Lightly beat the egg and then stir it into the flour mixture.
5. Pat half of the crumbly dough mixture into the bottom of your pan.
6. In another bowl, mix remaining sugar, cornstarch and water. Mix in blueberries. (I like to mash them a bit with the back of my spoon.)
7. Pour blueberry mixture evenly over the crust.
8. Crumble remaining dough mixture over the blueberries. Do not pat.
9. Bake for 40-45 minutes or until top starts to brown. Allow to cool and then enjoy!
LIst of ingredients says 1 1/2 cup, while directions say 3 cups of flour? Which is the correct measurment?
Thank you for catching that! I apologize! The 1 1/2 cups is correct. I’ll change it in the post.