Its all about blueberries with this easy summertime dessert.
5 cups fresh blueberries
1-9 inch graham cracker crust
¾ cup packed light brown sugar
3 T. all-purpose flour
1 ½ t. vanilla extract
¼ t. grated lemon zest
1-8 oz carton sour cream
2 T. plain bread crumbs
¼ cup rolled oats
1 T. granulated sugar
1 T. unsalted butter, melted
Gifford’s of Maine Old Fashioned Vanilla ice Cream, optional
Preheat oven to 375°. Place blueberries in crust and set aside.
In a medium bowl, combine brown sugar, flour, vanilla, lemon zest, and sour cream. Spread over blueberries. In another bowl, combine breadcrumbs, rolled oats, granulated sugar and butter. Sprinkle on top of the sour cream mixture.
Bake at 375° for 35 minutes or until set and topping is lightly browned. Cool for an hour.
Serve at room temperature or warm topped with vanilla ice cream. Pair with Analisa Moscato Spumante Dolce.
Eddie's Recipe Tip:
Substitute 2 bags of frozen blueberries if fresh blueberries are unavailable.