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.
Yield
Serves 6.
Ingredients
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
Instructions
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.
