I don't know if you would like this one, but it is delicious:

 Blueberry Crisp
Â
 4 cups fresh blueberries
 1 cup all-purpose flour
 3/4 cup white sugar
 1/2 teaspoon ground cinnamon
 1/2 cup mayonnaise
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
3. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.

I have a great one and it's super simple. As soon as the kitten leaves my lap, I'll go get it for you.
mine uses butter and baking powder, flour and sugar.

Oh, she's up, hold on-

Blueberry Crisp (or crips, as we call it.) lol

Heat oven to 350º
In large, round casserole, put in blueberries, at least 2 cups, probably more like 3-4.

Mix 1 cup flour with 1/2- 3/4 cup sugar, 1 tsp baking powder, 1/2 tsp salt, 1 beaten egg, stir until crumbly. Put this over the berries. Drizzle with 1/3 cup melted butter and sprinkle with cinnamon. Bake at 350 for 45 minutes or so, longer if the berries were frozen.

Bake until berries are bubbly, topping is browned and you can't stand to wait any longer. Serve with vanilla ice cream, the good kind!

Oh- that's what she left out of the recipe- Vanilla Ice Cream. Lol

Thanks for the recipes. The blueberry season is here so I'll be able to try both recipes. Soon local peaches will be here too.

I make a good Blueberry Buckle. Got the recipe from winery where we used to go blueberry picking.

I just made peach cobbler..the kind you put Crescent Rolls on top for the crust.I put 1 cup sugar....3/4 Cup flour together,tossed the peaches in it and put them in the pan with the crescent rolls on top and baked.Came out thick and GOOD! Don't see why it wouldn't work with blueberries...maybe make them wet first to hold the mixture on.

WOW!! Marygaily, I just made your recipe for Blueberry Crisp and DH and I had a BIG helping, topped with vanilla icecream. This recipe is a keeper. Thanks!

Susan and DH

marygailv, saved your recipe! Looking forward to making it!

Must be a good year for Blueberries. Plenty available and good prices.

After you make the BBCrisp and want to try something else, make this:

BLUEBERRY BUTTERMILK CAKE ***

* 1 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 stick unsalted butter, softened
* 2/3 cup plus 1 1/2 tablespoons sugar, divided
* 1/2 teaspoon pure vanilla extract
* 1 large egg
* 1/2 cup well-shaken buttermilk
* 1 cup fresh blueberries (about 5 oz)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. * Or 9inch square pan.
Whisk together flour, baking powder, baking soda, and salt. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter berries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

***I changed the name to BB Breakfast Cake because I found it makes a tasty quick breakfast. After baking I slice it and keep in a Tupperware container in the fridge. Give a slice a couple seconds in the MW and it is gooood.

I'm going to try Marygailey's BB Crisp. I still have a lot of BB's.

Note to Self: put Mayo on shopping list, almost out; put VANILLA IC on same list.

Sue

My daughter bought a 5 lb. box of blueberries, so yesterday I made the family favorite, blueberry cream cheese pie, next up is the blueberry crisp. I'll have to remind someone to buy ice cream.

Thanks for all the recipes. I can't wait to pick up some more blueberries tomorrow. Now all I need is some company so that I don't eat all of them.

And Glenda- I'd love to have the blueberry buckle recipe. I love all of those terms- crisp, crumble, brown betty, slurp, grunt, buckle. I can never remember how they differ.

My son loves when I make this!

Blueberry Buckle

Â1/4 cup butter, room temperature
Â3/4 cup sugar
Â1 egg
Â2 cups sifted all-purpose flour
Â2 teaspoons baking powder
Â1/2 teaspoon salt
Â1/2 cup milk
Â2 cups fresh or frozen blueberries, rinsed
Â.
ÂTopping
Â.
Â1/4 cup butter, room temperature
Â1/2 cup sugar
Â1/3 cup all-purpose flour
Â1/2 teaspoon ground cinnamon
Preparation:
Cream 1/4 cup butter with 3/4 cup sugar; add egg and beat well. Into a medium bowl sift together 2 cups flour, baking powder, and salt. Add sifted dry ingredients to butter mixture alternately with 1/2 cup milk, beating until smooth. Fold in blueberries. Pour into a greased 9-inch square baking pan. For topping, combine topping ingredients and blend well to form crumbs.
Sprinkle topping crumbs over batter. Bake at 375° for 35 minutes.

So if I put on 5 more pounds this month I'll just say "The KT made me do it."

marygailv,

I made your crisp last night too. I made it with raspberries and blackberries though and I poured a little yellow cake batter over the fruit before adding the crumble top. We had it with vanilla ice cream and it was SO good! I just didn't tell my boyfriend the topping included mayo, which he hates, LOL.