Blueberry Betty

• 1 quart of blueberries, rinsed and stems discarded

• 1 tablespoons of lemon juice

• 1/2 teaspoon ground cinnamon

• 1- cup all-purpose flour

• 1- cup granulated sugar

• 1/2 cup butter (1 stick), chilled and cut into six pieces

Preheat the oven to 375 degrees.

Add the blueberries to a 1-1/2 quart casserole dish and toss gently with lemon juice and cinnamon. If you prefer, you can divide up the berry mixture between individual ramekins.

In the bowl of a food processor fitted with the steel blade, add the flour, sugar and butter. Pulse until the mixture is the consistency of cornmeal and crumbly. Alternately, use your fingers to incorporate the butter into the dry ingredients. You are looking for that same coarse cornmeal texture.

Sprinkle the topping over the berries, evenly distributing.

Bake in the oven for 40 minutes, or until golden brown on top with the blueberries bubbling (30 minutes for individual ramekins). Serve with vanilla ice cream.