Alexis deBoschnek is a cook, recipe developer, host, and writer based in the Catskills in upstate New York.
In-season blueberries mean one thing: it’s officially summer. From picnics and pool days to bake sales, fresh blueberries are a staple of summer. These bright berries burst with flavor, and are a welcome addition to just about any dish. Not only are they beloved by all, but they’re also an easy way to add antioxidants to your diet. To me, blueberry season brings back memories of hiking in the Catskill mountains as a kid and picking as many blueberries as we thought possible.
It’s got all three essential parts: the buttermilk crust, the blueberry filling and of course a delicious crumble for the top. If you have the patience, letting the pie sit overnight will help develop the flavors even further. Breakfast will never be the same after Dylan Dreyer’s genius revelation. Instead of stirring in blueberries after making oatmeal, Dylan’s recipe calls for making a quick compote and then cooking the oats directly in it.
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