- 5 cups fresh or frozen blueberries
- 1 (9-inch) reduced-fat graham-cracker crust
- 3/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon grated lemon rind
- 1 (8-ounce) carton low-fat sour cream
- 1/4 cup dry breadcrumbs
- 1 tablespoon granulated sugar
- 1 tablespoon margarine, melted
- Preheat oven to 375°.
- Place blueberries in crust; set aside.
- Combine brown sugar, flour, vanilla, rind, and sour cream; spread over blueberries.
- Combine breadcrumbs, granulated sugar, and margarine; sprinkle over sour cream mixture.
- Bake at 375° for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack.