Tons of blueberries around in the summer and it’s such an easy and delicious dessert. I make a day ahead and bake for a bit then take it out of fridge bring to room temp then heat it up for about 1/2 hour to 45 minutes while we’re eating dinner so it’s ready when were ready for dessert. I serve with vanilla ice cream — perfection in a bowl.

This is really easy to make , you can easily double recipe up to you, but you make have to bake for an hour if you do.

This is what I did.

Enjoy!

Ingredients:

I used 2 large containers of blueberries – you’ll need about 5 cups but you can double

2 Tablespoons granulated sugar

3 Tablespoons all purpose flour

1 lemon– you’ll need 1 lemon grated and juiced

Topping:

1/4 cup butter – softened to room temperature

1/2 cup brown sugar light or dark I prefer light

1/4 cup all purpose flour

3/4 cup oats – regular or quick whatever you have

*optional 1/2 cups sliced almonds –or chopped pecans/walnuts I opted out of the nuts

1/4 teaspoon cinnamon

Directions:

Preheat the oven to 375 degress

Grate the rind of the lemon and squeeze the juice of half of the lemon

Toss washed blueberries with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour

Place in a 2 quart baking dish — 9×9, 9×11 or if doubling 9×13 — you can eyeball it for a pretty baking dish that can sit on the table as well

Set aside blueberries, and with a fork , combine the butter, brown sugar oats, flour , cinnamon and nuts if you’re using

I find clean hands get it squishy and the right consistency but a fork will do.

Sprinkle topping over the blueberries

Bake for 35-40 minutes until the top is golden brown and the fruit is bubbly.

Cool slightly and serve warm — I like it with some delicious vanilla ice cream but greek yogurt or whip cream works well too.