12:44 AM
Blueberry Crisp
- 3 cups frozen blueberries
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the flour, oats, brown sugar, cinnamon, and salt.
- Stir in the melted butter until the mixture is crumbly.
- Add the frozen blueberries to a 9x13 inch baking dish and sprinkle the crumble mixture on top.
- Bake for 35-40 minutes or until the topping is golden brown and the blueberries are bubbling.
- Let cool for a few minutes before serving with a scoop of vanilla ice cream.
Blueberry Pancakes
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 1 egg
- 2 tbsp unsalted butter, melted
- 1 cup frozen blueberries
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Gently fold in the frozen blueberries.
- Heat a non-stick pan or griddle over medium heat and lightly grease with cooking spray or butter.
- Scoop 1/4 cup of batter onto the pan for each pancake, flipping when the edges start to dry and bubbles form on the surface.
- Cook for an additional minute or until golden brown on both sides.
- Serve hot with your favorite pancake toppings.
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