Blueberries are plentiful this time of year. Maybe you have bushes in your yard, weighed down with clusters of blueberries on their slender limbs. Or there are places around town where you can go pick your own, such as Crabtree Farms (go to crabtreefarms.org to make a reservation) or north of town at Morris Vineyard in Charleston, Tennessee.
Of course, they’re available year-round in grocery stores, but they’re better than ever, sweeter than honey, when they are picked locally and brought home to devour by themselves, mixed in your morning smoothie or tossed with a salad and drizzled with a nice vinaigrette.
But who can resist sweetening them just a bit more to make into some kind of irresistible dessert? From pies popping with blueberries to cobblers with the luscious berries simmering beneath tender crusts or clafoutis with the berries embedded in the batter, blueberries add a beautiful taste of summer, bite after bite.
But here’s an even easier way to enjoy blueberries for a brunch or breakfast dish that easily doubles as a delicious dessert. For a decadent finish, top it with freshly whipped cream, of course – even at breakfast. You gotta get your morning dairy, after all. A light sprinkle of cinnamon-sugar on the whipped cream is also a nice touch.
Blueberry Crunch uses day-old bread, much like a bread pudding or those amazing French toast bakes. A creamy, sweet custard-like filling envelops the bread and berries making for a delicious, beautiful way to greet the day.