Need something easy and quick to whip up for company? Stop searching; I have the perfect recipe with the most creative name.

It was handed down by a distant cousin to a former food editor at Food 52. I wish they had mentioned how they came up with the name. It is a scrumptious blueberry delight, topped with a crust that tastes more like a cookie. It looks so beautiful when it comes out of the oven. It is a good thing they suggest you serve it hot because you will want to eat it right away! Every bite is sinfully mouthwatering. 

Food 52 recommends that you double the recipe and bake it in a 9 x 13-inch pan. That is how I made it. I had a feeling that my family and friends would want second helpings. And there are always those yummy leftovers to have the next day. 

It  also suggests that you can use other berries and stone fruits. I am definitely going to try that as well. You are going to have to break out the vanilla ice cream for this one!

This recipe is courtesy of Food 52-Baking and will serve 8-12 people who will be begging you for more.

Ingredients for Blueberry Schlumpf

1 cup plus 2 tbsp. all-purpose flour
2 tbsp. granulated sugar
4 cups fresh blueberries
1/2 cup brown sugar
1/2 cup salted butter, at room temperature but not yet soft, cut into pieces

Preheat oven to 375.

Sprinkle the 2 tablespoons of flour and the granulated sugar over the blueberries and stir gently until evenly coated.

Transfer to an 8 inch square baking pan.

Put the brown sugar, butter, and remaining 1 cup of flour in a medium bowl and stir with a fork or mix with your fingers just until the ingredients come together and form lumps.

Sprinkle evenly over blueberries.

Bake for 30 minutes, until the top is golden, caramel brown and beginning to sink and melt into the bubbling filling below.

Serve hot and enjoy the leftovers either cold or gently reheated in the oven or microwave.

It’s that simple! Now, how easy was that?!!!