Preheat your oven to 350°F (175°C). Place a clear glass 9×13-inch baking dish on the counter so it’s ready to go.
Dump the rinsed, well-drained fresh blueberries directly into the glass 9×13 dish and spread them into an even layer. You want to see a solid blanket of plump berries across the bottom.
In a medium bowl, whisk together the granulated sugar and all-purpose flour until completely combined. This dry mix will create a simple, sweet crust over the berries.
Sugar and flour being whisked together in a mixing bowl
Evenly sprinkle the sugar-flour mixture over the blueberries in the dish. Try to cover as much of the surface as you can, but don’t worry if a few berries peek through.
Slowly drizzle the melted butter over the entire surface of the dry mixture, aiming to moisten as much of the top as possible. It’s fine if some spots look drier than others; the butter will spread as it bakes.
Melted butter being drizzled over the blueberry dessert before baking
Place the dish on the center rack of the preheated oven and bake for 35–45 minutes, or until the top is golden and crisp-looking and the blueberry juices are bubbling up around the edges.
Remove from the oven and let the dessert cool for at least 10–15 minutes. This brief rest helps the juices thicken slightly so the servings hold together better.
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