I thought that having exams was as being really busy. But then I started to work half time and keep going to university, and now I am actually certain I can say my social life has suffered a Little. But I have never liked to say I´m too busy, because truth be told, I love it, and I still somehow find the time to write here, tale food pictures and go out once in a while on weekends.
I am now meal prepping most of my meals for the week on Sundays. Breakfasts and lunches, and I used this récipe for a whole week of breakfast. But for sure, like any other recipe, even more while talking about fruit, it tastes way better right after baked, oh and with a scoop of vanilla ice cream on the side!
This recipe is great for Sunday afternoons, it´s fresh and sweet.
- 4 C fresh buleberries
- 2 tbsp sugar
- 1 1/2 tbsp corn starch
- 1 tsp lemon juice
- 1/2 C flour
- 1/2 C old fashioned oats
- 1/4 C brown sugar
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 8 tbsp cold butter in cubes
Preheat the oven to 375°F (180°C).
In a medium sized bowl, mix the corn starch and sugar and toss the blueberries in this. Then add the lemon juice to coat it all and set aside.
In a small bowl, mix the flour, brown sugar, salt and ground cinnamon. Add in the cold butter cubes, and using two forks, , without ever using your hands (this could also easily be done using a food processor in just a few seconds).
Pour the blueberries in a round 9 inches (22cm) diameter, or a rectangular or square pan of similar dimensions) and fully cover them with the flour mixture.
Bake at 375°F (180°C) for 15 to 25 minutes or until the top starts to turn golden.