Blueberry Betty

Serves 8. I know this is a big serving but I find it equally tasty as a breakfast/brunch item or dessert based on a recipe from Half Baked Harvest. And, depending on the season, any berry can be substituted for the blueberries. Margot's Morsels Sassy Cin'mon Sugar make this so yummy. I've also made this with Rockin' Rosemary – add a mixture of brown and white sugar, to taste and set aside. The rosemary is a nice compliment to the blueberries.
  • Softened unsalted butter, for greasing
  • 6 cups blueberries
  • 1/2 cup 
  • Juice of 1/2 a lemon
  • Pinch of kosher salt
  • 4 cups lightly filled Margot's Morsels Sassy Cin'mon Sugar
  • 2 tablespoon unsalted butter, melted

Preheat the oven to 350 degrees F. Grease an 8 or 9-inch ovenproof skillet or baking pan. In a large bowl, toss the blueberries with 1/2 cup sugar, lemon juice, and salt. In a separate bowl, mix the crumbs with the melted butter.

Layer half the blueberries into the prepared skillet. Top with one-third of the bread crumb mixture. Layer the remaining blueberries over the top. Finish with the remaining crumbs. 

Transfer the skillet to the oven and bake covered with aluminum foil for 40 minutes, or until the edges are bubbling. Remove the skillet from the oven and let it cool for 10 minutes before serving with ice cream or heavy cream. 

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