With the grocery stores practically giving blueberries away this time of year, I decided to buy four pints and then figure out what to do with them. Even if baking isn’t really your style, give this recipe a try. It’s basically an assembly job, with some buttery sugar crumbled on top before sliding it into the oven and leaving it alone for forty-five minutes. Eat it hot right out of the oven with some whipped cream or vanilla ice cream, or grab a slice with your morning coffee. With all those healthy blueberries, it’s a totally acceptable breakfast choice. I’ve adapted this from the Barefoot Contessa Blueberry Crumb Cake, with about four times the blueberries she suggests. Trust me, it’s exactly what you want to eat in the sweltering days of late summer.
For the full article and recipe, see my article on Bachelor Kitchen