It all started with one of Ken’s business trips to Georgia. Turns out that a friend of a friend that he works with grows blueberry bushes on his property. Lots of them. So he invited Ken and his pal to pick as much as they like.
I thought maybe Ken would bring back maybe a quart.
He showed up with a small suitcase full. About 4-5 quarts by my reckoning.
Now there are only so many blueberry pancakes and muffins that a person can eat.
Which is why this recipe from the June 1997 issue of Cooking Light has been a godsend.
Blueberry Crumble Pie
5 cups fresh or frozen blueberries (about 2 pints)
1 (9-inch) reduced-fat graham cracker crust
¾ cup packed brown sugar
3 tablespoons all-purpose flour
1 ½ teaspoons vanilla extract
¼ teaspoon grated lemon rind
1 (8-ounce) carton low-fat sour cream
¼ cup dry bread crumbs
1 tablespoon granulated sugar
1 tablespoon margarine, melted
Preheat oven to 375 F.
Place blueberries in crust, set aside.
Combine brown sugar, flour, vanilla, rind and sour cream. Spread over blueberries. Combine bread crumbs, granulated sugar and margarine. Sprinkle over sour cream mixture. Bake at 375 F. for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack. Yield: 8 servings.
And since blueberries are so good for you, chock full of antioxidants and who-knows-what-all, we’ve been eating blueberry crumble pie for breakfast.
It can’t be any worse than cereal … and I figure sour cream for milk is a fair trade.