Fresh blueberries have been on sale in my grocery store for the past few weeks, which makes me happy because I love love love love LOVE blueberries. I think they're among the cuter fruits the planet produces: OK, they're not big, prickly and imposing like a pineapple or a drag queen, but their tiny round vulnerable neatness appeals to me, as does the delicate little crown on the bottom (I wonder what purpose it serves), and I also love that blueberries really truly are blue! How many other naturally blue foods exist in the world? And they taste good. I like them fresh, but I especially like them cooked, so that they burst open and the insides turn purple from the juice in the skin and the sugar in them caramelizes a bit.
I didn't know I loved blueberries when I was little; I thought they were only OK, and this is entirely my mother's fault. The only way she fed us blueberries when I was growing up was in blueberry muffins--made, of course, from a mix that included canned blueberries. (I asked her about this recently; she said they were too expensive to buy fresh in Arizona, and it never occurred to her to buy them frozen.) I have compensated for this mistake by making blueberry muffins a grand total of once in my adult life: a few weeks ago I got to thinking about how I'd never made blueberry muffins and decided to try it, but I couldn't leave well enough alone and had to spiff up the recipe with cream cheese and chocolate chips, and the results were edible but not worth repeating.
But I love blueberry crumble--I LOVE it. I especially love it for breakfast, smothered with Stonyfield Farms Full Cream French Vanilla yogurt. YUM! I also love blueberry sorbet. Both recipes are below.