September 2013
Blue skies.
Blue waters.
Blueberries!
These are the things of a Maine summer!
While I was breathing in that fresh air and watching boats rock back and forth, my little Julep enjoyed the comforts of home thanks to a puppy-watching pal. As a souvenir of sorts and a way of saying thanks, I made him a Maine inspired meal. To channel the blues of Maine, we ate a bit of dessert for brunch (or lunch depending on your timeframe) with this Blueberry Schlumpf.
As for the name? I guess it’s a Maine thing?
As for the taste? It’s a quickly gone sort of thing!
Blueberry Schlumpf
Recipe adapted from food52
Makes two 8×8″ pans
For the filling
1 lb blueberries
1/2 cup whole-wheat pastry flour
1/2 cup raw cane sugar
For the Topping
1 3/4 cups whole-wheat pastry flour
3/4 cup brown sugar
3/4 cup butter
Directions
Preheat your oven to 350 °F.
Mix the filling ingredients and put in two 8 x 8 baking dishes.
Mix the topping roughly (so that it’s still lumpy) and sprinkle over top.
Bake for 30 minutes. Serve hot with a dollop of homemade whipped cream (spiked with a bit o’ bourbon too!).
