Happy National Blueberry Month! There are so many ways to enjoy blueberries from glorious muffins to sweet, flavorful desserts to even just eating the fruit itself (no extra ingredients needed).
Here in Ohio, blueberries are in season and in celebration, we’re sharing with you a blueberry recipe right from our latest cookbook. Whether you gathered the blueberries yourself, bought fresh from the market, or are pulling them out of your freezer, you’ll enjoy this recipe.
Blueberry Rhubarb Crunch
By Valerie Steiner
- 4 C. blueberries, fresh or frozen
- 4 C. rhubarb, chunked, fresh or frozen
- 3/4 C. sugar
- 1/3 C. flour, white or wheat
- 2 C. quick oats
- 3/4 C. brown sugar
- 1 C. flour, white or wheat
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 2/3 C. butter, softened
In a bowl, combine fruit, sugar and flour and transfer to a greased 9″ x 13″ pan. For topping, in a bowl, combine dry ingredients and then mix in softened butter until crumbly. Sprinkle the crumbs over the fruit mixture. Bake at 350 degrees Fahrenheit for 45 to 55 minutes or until the fruit is bubbly.
You can find this recipe and more in Lehman’s Sapphire Cookbook Collection.