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I think the time is finally here for a super fruity dessert.

Blueberry Brown Betty | @hbharvest

We are well into June now and I just spent Monday through Wednesday in Minneapolis, where it is definitely summer. Monday, Tuesday, and Wednesday where sunny and eighty degrees, meaning summer time all the way!

Anyway, my point is that it’s totally time for fruity desserts and I’m in love with this blueberry brown betty. The recipe comes from one of my favorite bakers, Alexandra Stafford of Alexandra Cooks. She recently released her new cookbook Bread Toast Crumbs and I could not be more obsessed with it. If you guys are into bread baking, this is the book for you. She has created delicious, easy, and approachable bread recipes that anyone can master. And even if you’re not a bread baker, I’d still recommend this cookbook, as it’s full of fun toast recipes, dinner recipes, and desserts too. So yes, if you did not already put two and two together, this is clearly a cookbook for me. I mean, all of the recipes somehow involve bread, whether it’s an actual bread recipe, or one that includes bread…the carb lover in me is basically jumping for joy over this cookbook.

I know I said this, but I love it!

Blueberry Brown Betty | @hbharvest

Blueberry Brown Betty | @hbharvest

After flipping through the book five times over, I finally landed on this blueberry brown betty. There are of course so many recipes I will be making, but all the berries in the grocery store had me convinced that I needed to make this brown betty. It just looked too good and too perfect to pass up.

Plus, I’m excited to create some summer berry desserts and this betty is just kicking things off in all the right ways.


Blueberry Brown Betty | @hbharvest

What I found so unique about this recipe was the topping. Instead of using toasted bread crumbs or a mix of butter and flour, this recipe uses “fresh breadcrumbs”. If you’re unfamiliar with fresh breadcrumbs, which I was, they are just day old bread, pulsed in the food processor until crumbs forms. You don’t toast them or do anything to them, you’re just turning the fresh bread into crumbs, simple as that. Keeping the breadcrumbs un-toasted allows them to soak up some of the liquid from the berries while the crumbs on top get crisp, it’s so good.

Blueberry Brown Betty | @hbharvest

The best part about this recipe, I mean aside from how delicious it is, is how quick and easy it is to make. The entire recipe requires just six ingredients, blueberries, sugar, lemon juice, salt, butter and breadcrumbs. I mean, I’m not sure about you guys, but I have all of those ingredients on hand right now. And if you don’t have blueberries, you can certainly swap in just about any other berry as well. I think blackberries, strawberries, and raspberries would all be awesome. Or do a triple berry brown betty and use all three!

Side Note: a triple berry brown betty would be very festive and perfect for the 4th of July. Just sayin’

Alexandra recommends serving this with a scoop of whipped cream or ice cream. Seeing as it’s ice cream season, I went with a generous scoop of vanilla ice cream. Perfection and especially when the betty is still warm. <–because everyone knows a warm dessert plus ice cream is the best.

So weekend plans? Blueberry Brown Betty making and ordering up a copy of Bread Toast Crumbs. Trust me, you will not regret either.

Blueberry Brown Betty | @hbharvest

Blueberry Brown Betty | @hbharvest

Blueberry Brown Betty

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories Per Serving: 437 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • softened unsalted butter, for greasing
  • 6 cups blueberries (see note)
  • 1/2 cup + 3 tablespoons sugar
  • juice of 1/2 a lemon
  • pinch of kosher salt
  • 4 cups lightly filled fresh bread crumbs (see note)
  • 8 tablespoons (1 stick) unsalted butter, melted
  • vanilla ice cream or heavy cream, for serving


  • 1. Preheat the oven to 350 degrees F. Grease an 8 or 9-inch ovenproof skillet or baking pan. In a large bowl, toss the blueberries with 1/2 cup sugar, lemon juice, and salt. In a separate bowl, mix the crumbs with the melted butter and 3 tablespoons sugar.
    2. Layer half the blueberries into the prepared skillet. Top with one-third of the bread crumb mixture. Layer the remaining blueberries over the top. Finish with the remaining crumbs. 
    3. Transfer the skillet to the oven and bake for 45-50 minutes, until the top is golden and the edges are bubbling. Remove the skillet from the oven and let it cool for 10 minutes before serving the brown betty with ice cream or heavy cream. 


*To make fresh bread crumbs, simply pulse the bread, preferably at least day old bread, in a food processor until roughly the size of peppercorns. If you are using bread with a thick crust, remove the crust before pulsing. Dried breadcrumbs or Panko should not be used in place of fresh. 
*This recipe can be made with other fruits, too. For an autumn version, use 6 to 8 apples, peeled and thinly sliced, and add 1/2 teaspoon cinnamon with the sugar.
*This recipe was reprinted, with permission from Bread Toast Crumbs by Alexandra Stafford.
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Blueberry Brown Betty | @hbharvest

PS. did I mention all the bread and butter in this recipe?! It’s basically my dream fruity dessert

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    1. Hey Katie,
      Peaches would be delish! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  1. I’ve made this three times in the last two weeks- so tasty and perfect for berries that need to be eaten!

    1. Yes, this can be made a day or two in advance. Please let me know if you have any other questions. I hope you love this recipe! Thanks!

    1. I like to use a soft white bread or a soft sourdough, but really any bread you enjoy will be great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  2. Could I used rolled oats instead of breadcrumbs? What do you think?

    Would it be a 1:1 ratio? I.E. 4 cups of oats

    Thanks! Looking forward to trying this!

    1. I cannot say for sure, but I think that might be ok. Yes, I would do a 1:1 ratio. Let me know how it goes. Hope it is a hit! 🙂

      1. The blueberry betty (blackberry betty in my case) turned out wonderful. I subbed the breadcrumbs for oats and it was perfect. Not sweet, not sour, just right in the middle. Could almost be considered a healthy breakfast. 🙂 🙂 Thank you for your seriously awesome recipes and GORGEOUS pictures.

  3. Story time about this recipe.
    My good friend and I are moving in together with some other girlfriends of ours and I texted her this recipe saying we should make it for ourselves as a housewarming dessert. She agreed!
    I left for work for the day and got a text from her asking me to come to her apartment after work.
    I went over there and she had baked this to surprise me! I was SO EXCITED! It was delish!!! W some vanilla icecream it was incredible.
    Thanks Tieghan!!!

    1. WOW!! How fun!! Sounds like you guys will have a blast baking it up!!
      So happy you liked it thanks Kristiana!

    1. Hey Debby! I think frozen berries will be great. You might need to cook the betty 10 minutes or so longer to cook the berries properly. Let me know if you have questions. Hope you love this! 🙂

  4. Interesting! Never would have thought to use breadcrumbs like this! Looking forward to trying it soon it looks amazing! 🙂

  5. I have never even heard of a Brown Betty before, but suddenly I instantly require one. This looks so Summery and delicious, and that shot with the melting ice cream is gorgeous!

  6. Hellooooo, Blueberry treat goodness! Love the intriguing topping as well. Happy weekend to ya! xx

  7. Great recipe I make a similar one using rolled oats, shredded coconut and demara sugar with melted butter for the crumb. Oats & coconut really compliment the berries !

  8. Love these juicy desserts with the sweet syrup and the crunchy topping with a vanilla ice cream. I will add whipped cream.