Blueberry Breakfast Streusel
This blueberry breakfast streusel gets super jammy in the oven and the streusel topping ends up like little granola bits. It's the perfect topping for plain greek yogurt for a delicious breakfast! But you can also eat it hot out of the oven with some ice cream.
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!
Notes
If you don't have a cast iron skillet, you can also make this in any other oven safe dish that is about the same size.