Blueberry Buckle
mmmmm, what to do with all these blueberries?!? Well, besides gobbling down handfuls everytime I walk by, and Maegan picking one here and there, we have been making awesome fruit smoothies! yum! But before they deminished to a sprinkle over cereal I decided to whip up a Blueberry Buckle. I was going to make pie, but didn’t feel like rolling dough, I rarely ever feeling like rolling dough, lol.
So this is my unmeasured yummy Blueberry Buckle, taken from all my pie and buckle know-how.
- 4 heaping cups of stemmed blueberries
- 4 Tablespoons instant tapioca
- about 1 cup sugar
- 1 squeezed lemon
- 2 teaspoons ground cinnamon, unmeasured of course
mix to coat berries. I do use measuring spoons, but with this recipe you do not need to be exact. Adjust sugar to how sweet your berries are AND how sweet your sweet tooth is. I tossed everything together in a 9×12x2 pan.
- 1 cup oats, I never checked if they were quick cooking or not, probably not
- 1 cut nuts, we used walnuts
- 1 cut flour, we used whole wheat
- 1/2 c brown sugar
- dash of salt
- 1 teaspoon cinnamon
- 1 stick butter, unsalted, cut into cubes
I blended the first to ingredients until coarse in my blender, then mixed in the next 3, then with my hand, yes, my hand ( I can’t be bothered with my hand blender) I mixed everything together. Next, you sprinkle and drop the flour mix over the blueberries, I used all but 1/3c of the mix, I don’t want too much crumble to my berry!
Now bake 40-50minutes until brown, crusty, bubbley, and oozing with blueberries juice!
Like yours juicier? Omit the instant tapioca and use 1-2 Tablespoons of flour, arrowroot or cornstarch.
Pictures forthcoming!
