8 cups fresh blueberries or thawed frozen blueberries
2/3 cup sugar
3 tablespoons cornstarch
Grated zest and juice of 1 lemon
1 cup flour
1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
4 tablespoons light butter, cut into small cubes and chilled
3/4 cup buttermilk
Combine the blueberries, 2/3 cup sugar, cornstarch, lemon zest and lemon juice in a large bowl. Let stand for 15 to 20 minutes, stirring occasionally. Combine the flour, rolled oats, 1/3 cup sugar, baking powder, baking soda, salt and cinnamon in a separate bowl. Refrigerate until thoroughly chilled. Work in the butter with your hands, pinching the bits between your thumb and fingers until the butter is mostly incorporated. Add the buttermilk and stir just until combined.
Spray a 4 x 8-inch baking pan with nonstick cooking spray. Arrange the blueberry mixture in the bottom; top with the dough mixture. Bake at 375 degrees for 45 minutes or until the top is crisp and browned. Remove from the oven and serve hot with a scoop of low-fat frozen vanilla yogurt.
A variety of other fruit, fresh or frozen, can be successfully substituted for the blueberries. We particularly like apples, peaches and cherries.
Yield: 10 servings
Calories 246; Fat 4 g