Blueberry Betty

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by Stephen Bruce with Brett Bara
from Sweet Serendipity: Delicious Desserts & Devilish Dish
(Universe Publishing, 2004)
One beautiful loaf for 6 or more

“There’s a joyful individuality about Serendipity. There’s something so natural about the place. It expresses freedom.” — Geoffrey Beene

convert Ingredients
For the whipped cream
1 cup heavy cream, very cold
1 teaspoon vanilla
1 1/2 tablespoons light corn syrup

For the Blueberry Betty
3 cups bread cubes, from a brioche or challah
1/2 cup melted butter, plus extra for the pan
4 cups fresh or frozen blueberries (if frozen, thaw completely and drain thoroughly)
1/2 cup brown sugar
2 tablespoons lemon juice
1/4 cup fine bread crumbs, made from fresh bread in a food processor
1/2 tablespoon unsalted butter, cold, cut into small pieces

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Directions
Make the whipped cream
1. Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.

Make the Blueberry Betty
1. Preheat your oven to 375°F (190°C). Butter bottom and sides 9 x 5-inch loaf pan.

2. Mix the bread cubes and melted butter in a medium bowl, and spread one-third of the bread cubes evenly on the bottom loaf pan. Scatter one-third of the blueberries over this, then one-third of the sugar, spreading each evenly. Sprinkle one-third of the lemon juice over everything. Repeat this process two more times, using all of the bread cubes, blueberries, sugar, and lemon juice. Press down on the ingredients lightly to compress. Sprinkle the breadcrumbs over the top, and dot with cold butter.

3. Cover the pan in foil and bake it for 30 minutes. Remove the foil and bake Betty for another 15 minutes.

4. Serve her warm with a dollop of whipped cream. Store wrapped in the refrigerator.

Recipe © 2004 Stephen Bruce. All rights reserved.