One of Jared’s favorite breakfasts is plain Greek yogurt with something sweet. I think actually he could live off of yogurt with honey and granola, he really loves it so much. Our fridge is always stocked with those little flip yogurts with the plain yogurt on one side and the fruit preserves on the other. So I thought, why not turn a berry cobbler type of dessert into a breakfast? And so the blueberry breakfast streusel was born!
It is literally the easiest thing to make, just layer everything in a cast iron dish, bake it in the oven, and then let it cool. Spoon it over some plain Greek yogurt and you have an awesome breakfast ready for you! You can also make it less of a breakfast and eat it hot out of the oven with some ice cream. But we are also living in a crazy world right now where time doesn’t matter, so if you want to eat ice cream for breakfast I certainly won’t judge you! I might even join you!
You can do everything right in the cast iron pan for the filling. Just grease the pan with the butter and add your berries. By the way, you don’t have to stick with just blueberries. Use what you have! I really love the taste of this with blueberries and blackberries together. So definitely feel free to experiment with different berry combos. Just make sure to adjust your sugar accordingly. Some berries are sweeter than others, so you want to make sure you aren’t using too much sugar. In a separate bowl, make your oaty streusel by combining all of the ingredients and mixing together with your hands until the mix is fully combined and crumbly. Then just bake!
Coat your cast iron pan with some butter and add your berries 
Top with your other filling ingredients and mix to combine 
Top with oaty streusel
Then just bake in the oven for 30 minutes at 350. The berries will get super jammy and thicken and the streusel topping with come out like bits of granola sprinkled on top (and some dyed blue from the berries!). Eat with some plain Greek yogurt for the fanciest parfait you’ve ever had!
Blueberry Breakfast Streusel
Ingredients
For the filling:
- 1 tbsp unsalted butter softened
- 18 oz blueberries fresh or frozen (about 2.5 cups)
- 1/3 cup granulted sugar If your blueberries are especially sour or especially sweet, you may want to add a little bit more or less sugar
- 1.5 tbsp all-purpose flour This is used to thicken the mixture so you can also use whole wheat flour or even oat flour!
- Zest and juice of 1 lemon About 2-3 tbsp lemon juice and 1.5 tsp zest
For the oat streusel topping:
- 3/4 cup old-fashioned oats (Do not use quick oats!)
- 1/2 cup light brown sugar
- 6 tbsp unsalted butter cold and cubed
- 1/4 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 350F.
- Grease a 10 inch cast iron pan with the 1 tbsp. of butter.
- Add the blueberries, sugar, flour, lemon zest and juice to the cast iron pan and stir to combine. You want to make sure everything is evenly distributed and the blueberries are coated.
- In a separate bowl, combine the ingredients for the oat streusel and use a pastry cutter, fork, or your hands, to combine. The butter should be broken down and the texture should be like sand with some oats in it.
- Top the blueberries evenly with the oat mixture.
- Bake in the oven for 30 minutes at 350F.
- You can eat it hot out of the oven topped with some vanilla ice cream, but I like to wait for it to cool completely. It gets super jammy and it makes an amazing topping for plain Greek yogurt. It’s the perfect combination of tangy and sweet!
