INGREDIENTS:

  • 3 cups fresh or frozen blueberries
  • 2 tbsp lemon juice
  • ½ tsp cinnamon
  • ½ cup packed brown sugar
  • ¾ cup oatmeal
  • ½ cup cornmeal
  • ⅓ cup canola oil

DIRECTIONS:

  1. Oven Method: Place blueberries in a lightly oiled or nonstick-sprayed 2-quart casserole dish. Sprinkle with lemon juice and cinnamon and stir. In a small bowl, combine brown sugar, oatmeal, cornmeal and oil. Spread over blueberries. Bake at 300 for about 50 minutes or until brown.
  2. Stove Top Method: In a small saucepan combine oatmeal, cornmeal and oil. Cook over medium heat for a few minutes. Add brown sugar and cook until grains are lightly browned, stirring frequently. Place blueberries in the bottom of a large, lightly oiled or nonstick-sprayed skillet. Sprinkle with lemon juice and cinnamon, stir and heat through. Spread the oatmeal mixture over the fruit, cover and heat for a few minutes, then serve.