Red, White, and Blueberry Crumble

Today chef and author, Tina Miller,  talks about her recipe Red White and Blueberry Crumble: courtesy of Vineyard Harvest. This recipe would make Uncle Sam smile!

Tune in below and listen to this RED,WHITE AND BLUE TREAT!!! 

10 TBLSP salted butter, softened
1 cup sugar
2 tsp. vanilla extract
2 tsp. grated lemon zest
1/2 cup confectioners' sugar
2 cups flour
1/2 tsp. salt
5 pints fresh blueberries
2 pints fresh raspberries
Whipped cream for serving

Preheat the oven to 375.

In the bowl of a stand mixer with the paddle attachment, or with a 
handheld electric mixer, cream together the butter, sugar, vanilla, and 
lemon zest.
Slowly add the flour and salt. Mix on low speed until just combined.

Place the blueberries in an 11x13 inch glass or ceramic baking dish. Put 
the raspberries on top, pouring them down the middle so you can see 
blueberries on the sides. Add the topping in clumps, putting most of it 
in the middle.

Bake for about 35 minutes. Serve with soft whipped cream, if desired.