I got this recipe from my father's distant cousin, Hasso, who serves it each year in Sorrento, Maine. Make a double batch, serve it hot and gooey, and be sure you have some vanilla ice cream on hand. —Marian Bull
Watch This Recipe
one 8 x 8-inch pan
For the filling
wild blueberries (conventional will do)
For the topping
cold butter, cut into pieces
In This Recipe
Preheat your oven to 350 °F.
Mix the filling ingredients and put in an 8 x 8 baking dish.
Mix the topping roughly (so that it's still lumpy) and sprinkle over top. Bake for 30 minutes. Serve hot, preferably with vanilla ice cream.