Red, White, and Blueberry Crumble
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.
