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When you order 72 ounces of blueberries you hope that your husband won’t notice. Then when he does notice you hope that he loves whatever you make with those blueberries so much so that he gets over the shock of having so many blueberries in the house. Should you find yourself in such a position, I recommend freezing half (this will buy you 6 months to figure out a use for half of those berries), then eat a bunch plain then make a blueberry tart/pie and a blueberry cake with a crumb topping.
The crunchy buttery oats are necessary on the cake if you have that many berries on your hands (or hiding in your refrigerator).
Let’s talk about the pie/tart. The blueberry filling was so outrageous I may make a batch this weekend just to smear on toast, fro-yo, or heaven forbid eat it warm from the pan.
In a small-medium sauce pan place 2 containers of fresh blueberries (be sure these are rinsed and plucked of any stems or undesirables) over medium heat. After about 3 minutes, add in 1/2 cup of light brown sugar, the zest and juice of a lemon, and a teaspoon of cinnamon; stir well to combine. Let this cook for about 5 minutes.
Meanwhile stir 2 tablespoons whole-wheat flour with 2 tablespoons of water until all the flour is dissolved. Once the 5 minutes have passed, gently stir in the flour mix. Let this simmer over low heat for another 5 minutes until thick and decadent. That’s it! That’s your blueberry sauce.