I have been neglecting to share too many goodies with you.  Work and house have interfered with important communicae involving homemade grapefruit curd slathered on whole grain shortbread with bits of carrot and apple baked inside.  Zucchini casserole with just the right crispy top.  Each are worthy of an entry and will get their day in the blog sun. But then blueberry season just came at me out of nowhere.  And the thing is, Texas blueberries are here one minute and gone the next.  So I got a whole bunch of them, and after eating a little in my breakfast all week long, I figured out what to do with them. I knew this recipe was a winner as soon as I read it. …