Did you know that Michigan is the number one state in highbush blueberry production? Our state’s growers produce over 100 million pounds of blueberries every year from late June through October!
There is really no reason not to take advantage of the fresh, delicious berries right now by baking this recipe.
Or, when you can’t take another minute of the cold, dark days of Michigan’s winter, grab fresh-frozen blueberries for this recipe and relive summer.
2 to 2 1/4 pounds frozen or fresh blueberries
Zest of 1 lemon
3 tsp flour
1/4 cup sugar
1 tsp ground cinnamon
2 teaspoons balsamic vinegar (try a flavored one, like Blackberry, Tangerine or Cherry!)
1 cup flour
1/4 cup sugar
1/3 cup brown sugar, packed
generous pinch of salt
1 stick cold, unsalted butter; diced
1 bag Sweetbird Kitchen Lemon or Lavender Pie Crust Crumbles™
Preheat oven to 350F°
In a 9 x 13” baking dish, toss all the filling ingredients until well combined.
In a food processor, pulse the topping ingredients, using only ½ the bag of Pie Crust Crumbles™, until the butter is the size of peas. (If you overdo it and pulsed the mixture as fine as sand, it really won’t matter! The point is to just combine them well).
Spread the topping over the fruit and cover evenly; sprinkle the rest of the crumbles over the top, breaking any large prices into smaller ones.
Bake 40-45 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping should be golden brown.
Serve hot, warm, room temp – add whipped cream or ice cream or both! Garnish with more Sweetbird Kitchen Lemon or Lavender Pie Crust Crumbles™ if you wish.