Bridget's Recipe Corner

Plump, juicy blueberries were the inspiration for this week's recipe. The fact they were on sale at King Soopers recently made them even more enticing. You have to love the abundance of fruit available to us, especially in the summer. Knowing that my evening plans included a wine tasting hosted by a tennis friend, I knew I needed to make my dish early in the day. Not a bad way to wake up... hot, steaming blueberry crisp. A small, guilty pleasure so early in the day. Good thing I was headed to the gym. I guess it was a hit... the entire pan was almost gone when I got home. Hope you enjoy it too!

Blueberry Happiness (Crisp)

For the blueberries:

2 1/2 c. fresh blueberries, rinsed and patted dry

2 T. fresh lemon juice

1/4 c. sugar

2 T. flour or cornstarch

For the crisp:

1/2 c. flour

1/2 pkg. Betty Crocker® Butter Pecan cake mix

1/2 c. chopped pecans

1/4 c. oatmeal - quick oats

1/2 c. light brown sugar

6-7 T. unsalted butter

1 t. cinnamon

Preheat oven to 400°. In medium size bowl, combine blueberries, lemon juice, sugar and flour/cornstarch. Toss gently, mixing well. Spread into greased baking dish. In separate bowl, combine dry ingredients. Cut butter into small pieces. Using a pastry blender, blend the butter until it resembles small crumbles. Sprinkle half the dry mixture on top of blueberries. Bake approximately 10-12 minutes. Remove from oven, add remaining mixture, return to oven and bake approximately 15 additional minutes. Remove from oven when lightly browned and bubbly. Serve with vanilla ice cream or freshly whipped cream. Yummy!

If you're not eating this as a semi-guilty breakfast treat, I might suggest serving it with Del Rio Rosé Jolee $11.99.