Filling:
- ¾ cup granulated sugar.
- ¼ cup cornstarch.
- ½ teaspoon kosher salt.
- 2 pounds blueberries (6 cups).
- 1 tablespoon fresh lemon juice (from ½ lemon).
Topping:
- 12 tablespoons unsalted butter, room temperature.
- 1/2 cup light-brown sugar.
- 2 cups unbleached all-purpose flour, spooned and leveled.
- 1 teaspoon kosher salt.
- Vanilla ice cream (for serving).
Tools:
- 8×8 baking pan.
- Bowl.
- Mixer.
Instructions:
- Preheat oven to 375°F. In a large bowl, mix berries with granulated sugar. Add cornstarch and salt – mix until berries are coated.
- Add lemon juice and transfer to an 8×8 square baking dish.
- In a bowl, beat together butter and brown sugar on medium speed until light and fluffy.
- Add flour and salt; using your hands, mix until large pieces form.
- Scatter evenly over the filling.
- Bake until center is bubbling, ~55 minutes to 1 hour, tenting loosely with foil after 30 minutes. Let cool for at least 30 minutes before serving.
- Add a scoop of ice cream on top and enjoy!
