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.
3-4 cups fresh or frozen blueberries
2 tbs lemon juice
1 cup brown sugar
½ cup butter, softened or partially melted
3/4 cup flour
1 cup quick-cooking oatmeal
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Put blueberries in the bottom of a 9x9 ungreased glass baking dish. Sprinkle with lemon juice. In mixing bowl, cream the butter and sugar, then add remaining ingredients. Sprinkle on top of blueberries.
Bake at 375 degrees until topping is brown and blueberries are hot, about 30-40 minutes.
8 cups fresh blueberries, washed and dried
3/4 cup sugar
1/4 cup freshly squeezed lemon juice
½ cup water
Puree blueberries in blender. Transfer to large pot.
Add other ingredients. Bring to a boil then remove from heat.
Strain into a bowl and allow to cool. Then pour into an airtight container and freeze.
Makes six cups.