Contributed By: MAB
Bon Appetit
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 1 hour
Number of Servings: 8
Nutrition Content: Good Source of Calcium
High Fiber
Holiday: July 4th
Meal Type: Breakfast & Brunch
Dessert
Ingredients
Topping:
1 1/2 cups All purpose flour
1/2 cup Sugar
1 tsp Grated lemon peel
1 tsp Ground cinnamon
10 tbsp Chilled, unsalted butter, cut into pieces
1 cup Chopped walnuts
Filling:
8 cups Fresh blueberries (about 2 1/2 lbs)
3/4 cup Sugar
2 tbsp Fresh lemon juice
1 1/2 tbsp Cornstarch
1 1/2 tsp Ground cinnamon
Preparation
For Topping: Whisk first 4 ingredients in bowl to blend. Add butter and rub in with fingertips, pressing until moist clumps form. Mix in nuts. (Topping can be made 1 day ahead. Cover and chill.)
For Filling: Preheat oven to 375. Place blueberries in 13x9x2-inch glass baking dish or 3 quart round baking dish with 2-inch-high sides. Add sugar, lemon juice, cornstarch and cinnamon to berries; toss gently to blend. Spread berry mixture evenly in dish; sprinkle topping over. Bake until topping is brown and filling is bubbling thickly, about 50 minutes. Cool.
Cook's Notes
Nutrition Information
Calories: 507
;
Total Fat: 25 g
;
Saturated Fat: 10 g
;
Polyunsaturated Fat: 6 g
;
Carbohydrates: 67 g
;
Protein: 7 g
;
Vitamin A: 706 IU
;
Vitamin C: 17 mg
;
Calcium: 115 mg
;
Sodium: 302 mg
;
Iron: 2 mg
;
Fiber: 8 g