Not quite certain who the Betty is behind the old-fashioned dessert known as Blueberry Betty, but we bet she was a heck of a baker. We’d like to submit this recipe as evidence.–Renee Schettler Rossi
LC Better Than Betty's Note
So the original Betty—the dessert, not the person—uses plain old bread. This sassy and savvy recipe, however, one ups the classic by relying on rich, buttery brioche or challah. Sorry, old Betty, but you didn’t stand a chance.
Blueberry Betty Recipe
- Quick Glance
- 20 M
- 1 H, 5 M
- One beautiful loaf for 6 or more
- For the whipped cream
- 1 cup heavy cream, very cold
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons light corn syrup
- For the Blueberry Betty
- 3 cups bread cubes, preferably 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
- Make the whipped cream
- 1. Combine the cream and vanilla and mix well. Using an electric mixer fitted 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
- 2. Preheat your oven to 375°F (190°C). Butter the bottom and sides of a 9-by-5-inch loaf pan.
- 3. Toss the bread cubes with the melted butter in a medium bowl. Spread 1/3 of the bread cubes evenly over the bottom of the loaf pan. Scatter 1/3 of the blueberries over the bread cubes and then sprinkle with 1/3 of the sugar and 1/3 of the lemon juice. Repeat this process 2 more times, using all 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 the cold butter.
- 4. Cover the pan with foil and bake for 30 minutes. Remove the foil and bake the betty for 15 minutes more.
- 5. Serve the blueberry betty warm with a dollop of whipped cream. You can cover any leftovers with plastic wrap and refrigerate them for up to a few days.
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Blueberry Betty Recipe © 2004 Geoffrey Beene. Photo © 2004 Liz Steger. All rights reserved.