This past weekend my mother in law brought a large box of blueberries down from Pennsylvania for me. I look forward to the blueberries coming into season each year because it is the only time when I can eat them with abandon, shoving handful after handful into my mouth. Plus, when it’s a good batch these ones taste a thousand times better than the small, anemic, sour-ish or flabby, flat, flavorless ones you get at the store the rest of the year. These are HUGE and bursting with flavor, tangy sweet and almost floral. My goal is to eat as many fresh berries as possible until the remaining ones absolutely have to go into the freezer before they go bad. In a last ditch effort to use them before freezing I found this recipe a couple of years ago and was completely enamored. I have tried it with frozen berries and it just isn’t the same- use fresh if at all possible!
What you end up with is a breakfast or dessert (lunch, in my case) that tastes the way you always wished a blueberry muffin would. The smell of blueberry muffins lies and promises a mouthful of tangy, juicy, sweet blueberries and buttery muffin, and all I ever get is a spongy amalgamation of muffin and berry together, the flavor pretty flat and sweet. Toss out the muffin recipes! These are better by far. Buttery, flaky, cookie-like crust, that’s dense- almost gooey toward the center, crumbly on top, with a tangy, sweet, flavorful berry center.
You must try them!