When the summer months come, I find it almost impossibly hard to resist buying fresh blueberries by the double basketful. Thank goodness they’re such good brain food! (These days my brain needs all the help it can get.) My twelve year old nephew is in town which is perfect excuse to make shortcake of any variety. Unlike with strawberries, where all you have to do is cut them and sprinkle them with sugar, to get the blueberries juicy enough for shortcake it works well to cook them, just a little, with sugar. This way more juices are released. This recipe makes a lot of blueberry topping. If you find you have leftover, it’s great over ice cream, or better yet, pancakes.

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