I eat these for breakfast.
I mean, blueberries are a proper breakfast fruit right?
So, just because they are surrounded by some sugar and flour, should that make them a dessert? I mean they have YOGURT in them, and EVERYONE knows that’s a breakfast food.
I mean really.
But you COULD eat them as a dessert.
If you were, you know, uptight or something.
Anyway, I got this recipe from My Baking Heart, and didn’t change much, except to use real sugar and not Splenda , which I don’t use.
For the Crust:
- 1 1/2 c flour
- a generous 1/4 c sugar (mounded)
- pinch of salt
- 12 tbsp of cold butter, cubed
For the Filling:
- 2 lg eggs
- 1/2 c sugar
- 1/2 c plain Greek yogurt
- 1/2 tsp almond extract
- 1/2 c + 2 tbsp flour
- 2 c blueberries
- Preheat oven to 350° and grease a 8 x 8 baking dish.
- Whisk together the dry ingredients for the crust, then cut in the butter until a crumbly consistency.
- Reserve 1 1/2 c of the resultant mixture for the topping.
- Press the remaining into the bottom of your baking dish evenly.
- Whisk the eggs until mixed, then add the sugar and yogurt and extract. Mix well.
- Add the flour and stir until incorporated.
- Fold in the blueberries carefully.
- Pour into the crust, smoothing it evenly.
- Sprinkle the topping over that.
- Bake for 45-50 minutes. Top should be a golden brown.
- Cool, and cut out in squares.
SERVES: 9-12 depending on how much of a glutton you are.
NOTES: I think this recipe would work well with other fruit. I’m thinking bananas, peaches for sure. Strawberries and other berries in general should be fine as well. Let me know if you try something else and how it turned out.
- Blueberry Crumble Pie (whatchamakinnow.blogspot.com)
- blueberry crumb bars (mylovelylittlelunchbox.com)