Step 1

the oven to 350°F/180°C

Step 2

ready an oven-proof glass or ceramic dish (I use an 8x11-inch oval one, but a 9-inch round or square baking dish also works).

Step 3

blueberries in the dish and sprinkle with brown sugar.

Step 4

zest over them and drizzle the lemon juice.

Step 5

lightly with a spoon.

Step 6

flour, salt, and sugar in a large mixing bowl.

Step 7

cold butter in pieces and integrate with your hands until grainy and the butter is the size of peas. You can do this in a food processor; make sure you stop processing when it still has butter bits. Don’t turn it into a paste.

Step 8

not used immediately, cover and keep refrigerated for up to a week. Or frozen for a month.

Step 9

the blueberries with this mixture. It will cover the surface irregularly and the edges will not have much. That’s fine.

Step 10

for about 40 minutes, until dry, golden, and the blueberry juices are bubbling.

Step 11

cool on a wire rack until warm and eat with some whipped cream or vanilla ice cream.

Step 12

leftovers refrigerated, covered in plastic wrap, and warm slightly before eating.