Chocolate, Cinnamon, Blueberries, and Bread

Another migas recipe - this one for dessert! Taking the Spanish stir-fried bread crumbs in a new direction, subbing blueberries (which don't exist in Aragón at least!) for the grapes and cinnamon for the paprika. Five ingredients, five minutes, and you'll have a flavorful dish in front of you. Use dark chocolate chips and it's vegan.

Blueberry Dessert Migas

For two servings:

2 slices white bread, grated
1 generous teaspoon cinnamon
1/2 tablespoon olive oil, more or less
1/2 cup blueberries
2 tablespoons chocolate chips (or shavings if you are feeling fancy)
1. Heat olive oil over medium heat in a skillet. Add cinnamon and bread crumbs. Stir until bread crumbs are golden but still soft.
2. Remove to plate and sprinkle the chocolate chips and blueberries on the hot migas. Let sit for a minute and the chocolate chips and definitely shavings will melt, then serve!

Blueberry Season

While my dad took measurements to cover the blueberry bushes with netting, I realized that the little blue fruits were already ripe! My father and I quickly began picking into our mouths, but my hands outran my stomach and I brought home about 6 cups of blueberries picked off just a couple bushes. This cake was born.

Blueberry-Lemon Bundt Cake

generous 1 1/2 cups flour
1/2 - 3/4 cup sugar
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
scant 1 cup water
2 tbsp lemon juice
zest of one lemon
1 tsp vinegar
1 tsp vanilla
1 1/2 cups blueberries

1. Preheat the oven to 350ºF and lightly grease a bundt pan.
2. Combine the dry ingredients in a bowl. Add the rest of the ingredients all at once and mix well. Fold in the blueberries and pour into pan.
3. Bake 25-30 minutes, until raised and golden.
4. Let cool in pan on a wire rack before unmolding. A lemon glaze would probably complement this nicely!