This started when I went to the grocery store and saw a pile of perfect blueberries and brought home two pints, thinking I would make this (which I've made before, and is excellent, a popular dessert for company that will leave you with sufficient leftovers, and you really ought to try it sometime).
But then there was dinner to make, children to feed, dishes to wash, floors to clean of the afore-mentioned dinner spilled all over, bedtimes to oversee - well, you can see why, after all that, I wasn't in the mood to futz about with crumb toppings or anything more complicated than a basic measure, mix, bake situation.
So instead, I poked around looking for another blueberry recipe, and settled on this as the closest guide to what I was in the mood for making, and then tweaked it some based on what I had in the refrigerator and personal preference, and what came out was pretty damn good. Good enough that I thought it merited sharing here.
The result is moist, and not too sweet, and the perfect accompaniment to your morning coffee or afternoon tea. Really, it goes with any time of day and with any beverage (or none at all) when you need a little snackerel.