US Highbush Blueberry Council

Instructions

1. In an 8-inch square (2-quart) microwavable dish, stir blueberry preserves and 2 tablespoons water
2. Place in microwave and cook on high until preserves melt, about 30 seconds
3. Stir in blueberries
4. Return to microwave and cook until blueberries are hot, but not bursting, 1 to 2 minutes
5. Meanwhile, tear bread into coarse crumbs or place in a food processor and process just until coarsely crumbled
6. Set aside
7. In a large non-stick skillet over medium-high heat, melt butter
8. Add breadcrumbs and almonds
9. Cook, stirring frequently, until golden brown, 4 to 5 minutes
10. Stir in pancake syrup
11. Cook and stir until mixture begins to thicken, about 1 minute
12. Remove from heat
13. Top blueberries with crumb mixture
14. Serve immediately or allow to cool
15. Serve with lemon sorbet or sherbet, if desired