Sometimes we need a dessert but don’t have a lot of time to fuss. At the same time, we want something that is really delicious. This Blueberry recipe fits into that category. There are plenty of blueberries, and the magic happens when they burst open while baking, and the juices mix with the butter and soak into the bread. I’ve made this for many years and I can never quit eating it until it’s gone. Leftovers just don’t happen here. I could double the recipe but since usually it’s just two of us eating it, I don’t. I’d rather just make more! It’s that easy and quick!
I freeze blueberries when they are at their peak (like now) to use all year. Two cups in a freezer bag works for me! Leftovers also makes a great breakfast. Think of it as toast with butter and blueberry jam…that’s what I do.
Quick and Easy Blueberry Betty
4 Cups bread, cut up into 1/2 inch cubes
3/4 Cup butter, melted
1/4 Cup sugar
1 tsp cinnamon
2 Cups fresh or frozen blueberries
2 tbsp lemon juice
1/2 Cup brown sugar
Preheat oven to 350°.
Baking dish 7 1/2 X 12″ (Mine is 7 X 10)
In a medium bowl toss bread cube with melted butter, sugar and cinnamon.
In a small bowl combine blueberries with lemon juice and brown sugar.
Alternate layers of bread cubes and fruit mixture. Spread evenly in your dish.
Bake in a 350° oven for about 30 minutes.
If desired serve with ice cream or whipped cream.
Pinterest Ready Photos ~ the perfect size for boards