Blueberry Betty

Don’t be tempted to make this blueberry betty with anything but fresh blueberries.

By Yankee Magazine

Jul 25 2007

Don’t be tempted to make this blueberry betty with anything but fresh blueberries.


Serves 6.


4 cups fresh blueberries
3 tablespoons melted butter or margarine
2 cups fresh bread crumbs
1/2 cup brown sugar
1 teaspoon cinnamon
1 tablespoon grated lemon rind
2 tablespoons lemon juice
1/4 cup hot water


Rinse the blueberries and drain well. Toss melted butter or margarine with the crumbs. Combine the sugar, cinnamon and lemon rind.

Sprinkle one-third of the bread crumbs in the bottom of a well-buttered 1-1/2-quart baking dish. Cover with half the drained blueberries and sprinkle with half the sugar mixture. Repeat — crumbs, blueberries and sugar. Top with the last third of the crumbs.

Combine the lemon juice and hot water and pour evenly over the top. Bake at 350 degrees F for 30 minutes.

Serve warm with sweetened whipped cream.