Cooking | Blueberry Breakfast Crunch
by Jennifer Buchet, posted on June 26th, 2012 in Cooking
The weeks preceding July 4th are filled with anticipation in our household. Not only because summer has officially arrived or because family birthdays are being celebrated or because fireworks are on the horizon. No, it’s really because blueberry picking time is here! Well, in my daughter’s case, it’s not so much “picking” as it is “feasting.” (She promises this year to put more in the bucket than in her belly! We shall see.)
Blueberries grow around the world; there are “high bush” and “low bush” varieties, even “rabbit-eye” bushes! They have lovely names too, such as Patriot and Brigitta, Saskatoon and Chandler. And there are so many things you make with blueberries, from crepes and pancakes to parfaits and sorbets. Eat them plainly or in a bowl with fresh cream, toss them in a muffin, a salad or a pie.
One morning, I was hankering for some of these highly nutritious berries. But I also wanted something crunchy. I looked around our kitchen and spied a new box of cornflakes. I could put some blueberries on top of the cereal and have that for breakfast, I thought. Good, but ordinary.
Or…I could bake it all together!
I’ve used cornflakes before on drumsticks. So what would happen if I smashed some flakes, then mixed them together with the blueberries to bake a little breakfast crunch?
And so my adventure began!
Blueberry Breakfast Crunch
Ingredients
3 1/2 cups blueberries
3 cups cornflakes
1 / 4 cup sugar
1 / 4 cup water
1 tablespoon lemon juice
Make sure to wash your hands and all the fruit before handling.
Grease a 2-quart baking dish (8 x 8 x 2) with butter or non-stick cooking spray.
Pour the cornflakes onto a cutting board or into a long baking pan and crush them. The bottom of a glass works really well as does a small mallet! Put aside.
Place the blueberries in a medium-sized pan, adding the sugar, water and lemon juice. Cover and let simmer for 8 minutes.
Pour half of the blueberry mixture into the baking dish and top with half of the crushed flakes. Then add the rest of the blueberry mixture and top again with the remaining corn flakes. Optional: Drizzle the top with melted butter or dot with tiny dabs of butter.
Bake at 375° for 25 minutes. Serve warm.
Wow, what a delicious breakfast! Better still, it can also serve as a dessert, one that’s easy enough for kids to make with minor adult supervision. And who doesn’t like dessert for breakfast once in a while!
Blueberry Breakfast Crunch is also very tasty with a dollop of whipped cream or a scoop of frozen yogurt on top.
Variations:
Try using 2 cups of sliced peaches, or 2 cups of another type of berry, such as strawberries or blackberries. You can even use 4 sliced apples for an apple crunch!
Looking for some easy to “make and take” dishes for the Fourth of July? Visit Fun Fourth Foods for some fun and fresh ideas!
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