This is the kind of dish that you have to make because of the name alone. But you also have to make it because it's certifiably delicious. It's like a blueberry crisp without the oats, and it makes a decadent dessert with vanilla ice cream (you can't serve it without ice cream!). In case you need any more reason to make it, this five-ingredient wonder comes together in about 5 minutes, and most of the magic happens in the oven. If, like me, you are obsessed with blueberry pie, you will be scraping your bowl to get every last drop.
Blueberry Schlumpf
(Recipe from Food52 Baking by the Editors of Food52)
- 1 cup plus 2 tbsp (140 grams) all-purpose flour
- 2 tbsp granulated sugar
- 4 cups (about 600 grams) fresh blueberries, preferably wild
- 1/2 cup (100 grams) brown sugar
- 1/2 cup (110 grams) salted butter, at room temperature but not yet soft, cut into small pieces
- Preheat the oven to 375 degrees F.
- Sprinkle the 2 tbsp of flour and the granulated sugar over the blueberries and stir gently until evenly coated. Transfer to an 8-inch square baking pan (I greased mine, but I don't think it's necessary).
- Put the brown sugar, butter, and remaining 1 cup of flour in a medium bowl and stir with a fork or mix with your fingers just until the ingredients come together and form lumps. Sprinkle evenly over the blueberries.
- Bake for 30-35 minutes, until the top is golden, caramel brown and beginning to sink and melt into the bubbling filling below. Serve hot with vanilla ice cream.
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