Ingredients
6 cups fresh or frozen blueberries (do not thaw)
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
Instructions
Step 1: Preheat your oven to 375°F (190°C) and lightly grease an 8x8 inch (or similar 2-quart) baking dish.
Step 2: Prepare the filling by gently combining blueberries, granulated sugar, flour, lemon juice, lemon zest, and vanilla extract in a large bowl. Pour the mixture into the prepared baking dish.
Step 3: For the streusel topping, combine rolled oats, flour, brown sugar, cinnamon, and salt in a medium bowl.
Step 4: Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or a fork to cut the butter into the mixture until it resembles coarse crumbs with some larger pea-sized pieces.
Step 5: Evenly sprinkle the streusel topping over the blueberry filling in the baking dish.
Step 6: Bake for 40-45 minutes, or until the topping is golden brown and the blueberry filling is bubbly and thick. If the topping starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 7: Remove from the oven and let cool for at least 15-20 minutes before serving. This allows the filling to set slightly. Serve warm, ideally with a scoop of vanilla ice cream.
Notes
For best results, use ripe, seasonal blueberries. If using frozen, do not thaw before mixing with other filling ingredients; this helps prevent a watery filling.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 150g)
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg
