Take advantage of fresh blueberry season with this delicious quick and light dessert from the BC Blueberry Council.
1/3 cup blueberry preserves
2 tablespoons water
3 cups fresh blueberries
5 slices white bread
2 tablespoons butter
3 tablespoons sliced almonds
3 tablespoons maple syrup
Stir together blueberry preserves and water in an 8-inch square microwavable dish.
Place in microwave oven and cook on high until preserves melt, about 30 seconds. Stir in blueberries. Return to microwave and cook until blueberries are hot, but not bursting, 1 to 2 minutes.
Meanwhile, tear bread into coarse crumbs or place in a food processor and process just until coarsely crumbled. Set aside.
Melt butter in a large non-stick skillet over medium-high heat. Add bread crumbs and almonds. Cook, stirring frequently, until golden brown, 4 to 5 minutes.
Stir in maple syrup. Cook and stir until mixture begins to thicken, about 1 minute. Remove from heat.
Top blueberries with crumb mixture.
Serve immediately or let cool. Serve with lemon sorbet or sherbet, if desired.