I had picked up two pints of blueberries at the Huntington Farmers Market last Sunday, in a failed effort to make some blueberry freezer jam. Something frugal and domestic about fresh local jam made on a rainy day was appealing to me, and this is the year that we’ve resolved to not only making jam, but can tomatoes and pickle cucumbers. So I figured I would start with the jam as tomato season is still another week or two away and I’m just not ready yet for pickling.
Funny how things don’t always work out as planned. The weekend got busy and then so did the first few days of the week, and next thing you know, it’s Thursday, which was also the first night of the week that Stefani and I would get to eat dinner together. So the blueberries sat in the fridge, hidden away from prying berry fingers. But I wanted to do something with some of them and last night was the best night to play around since we were both home and had the time. What was needed was a simple, fast and easy blueberry recipe (preferably for dessert) that was satisfying and didn’t mess up a lot of dishes.
1 cup King Arthur Organic Flour
1 cup organic sugar
1 stick unsalted butter, melted
1 farm fresh egg
1 pint blueberries
Preheat oven to 350 degrees. Butter up a small baking dish that can hold a quart of blueberries yet still has a little room on top for the crust.
Wash, clean and destem the blueberries. Dry them and put them in the baking dish.
Combine the flour, sugar, butter and egg into a dough. Form small patties (about 1/4 inch to 1/2 inch thick) out of the dough and put on top of the blueberries. By overlapping the patties we create sections of crust that brown well, while leaving open portions of the blueberry to steam and ooze up.
Pop it into the oven until the crust is golden brown and the blueberries have started to ooze up through the cracks.