Our grandma was born in Oregon, the third highest cultivator of blueberries in the US, behind Michigan and Georgia. But that is not the only reason this recipe reminds us of our grandma.
The second reason was her dentures. She had “soft teeth” from an early age and consequently, she was sporting dentures before her twentieth birthday. She wasn’t bashful about it either. She considered it a talking point and even a point of pride, for no one else she knew had been wearing dentures for so long.
Anyway, whenever we would go grocery shopping with her, we would pass the blueberries. Then we would joke and ask her if she wanted some, and she would exclaim, “NOOOO, they turn my teeth BLUUUUE!” and then she would laugh, which in turn made us laugh.
We actually have a love-hate relationship with blueberries ourselves. Like Forrest Gump said, “You never know what you’re going to get,” and that is a disconcerting fact about these little indigo orbs. Sometimes they can be so squishy. That being said, blueberries have been proven to have several health benefits, including being high in antioxidants and a low Glycemic Index.
This Grandma-Inspired Fantastic Treat is a deliciously sweet blueberry crumble. It manages to make blueberries delicious and brings a smile to our faces with memories of our grandma.
For the Crust and Crumble
Combine sugar, flour, baking powder, diced butter, egg, and salt in a food processor. Mix until roughly the size of peas.
Here is the texture we’re looking for.
Press half of the crumb mixture into the bottom of a 9 x 13 pan.
For the Filling
Whisk together lemon juice, granulated sugar, vanilla and cornstarch. Then pour over the blueberries, giving them a gentle stir to coat. The cornstarch will help keep the filling together.
The blueberries are ready for action. Pour them over the bottom layer of crumble and tilt the pan around for even liquid distribution.
Top with the other half of the crumb topping. It’s ready to go into the oven!
Bake for 35 minutes in a 350°F preheated oven.
And there you have it, perfect blueberry crumble. Serve warm with vanilla ice cream for yummy deliciousness.
Mind the dentures though, this stuff stains. ?
- 1 c granulated sugar
- 3 c flour
- 1 t baking powder
- 1 c butter, cut into pieces
- 1 large egg
- 1/2 t salt
- 4 cups blueberries
- 1/4 c lemon juice
- 1/2 c granulated sugar
- 1 t vanilla
- 4 t cornstarch
- Preheat oven to 350°F
- Grease 13x9 pan with butter
- Using a food processor, mix first 6 ingredients
- Pour about 1/2 of the crumb mix into the prepared pan
- Press crumb mix with fingers to compact the bottom layer
- Whisk together lemon juice, granulated sugar, vanilla and cornstarch
- Pour liquid mixture over blueberries and gently fold to coat all the berries
- Pour blueberry mix into pan over the crumb layer
- Tilt pan slightly to move the liquid all over the crumb layer
- Maneuver blueberries into a uniform layer
- Pour remaining crumb mix over the top
- Bake about 35 minutes, until top is golden brown
- Let cool and store in refrigerator