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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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Here in western Pennsylvania, we always have an abundance of juicy, delicious blueberries in the summertime. I like to use them most often in this old-fashioned dessert. It's my family's favorite - and mine, too, since it's tasty as well as easy to make. I always freeze some berries with this recipe in mind. Ingredients:
1/2 cup shortening |
1 cup sugar, divided |
1 egg, beaten |
2-1/2 cups king arthur unbleached all-purpose flour, divided |
2-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup milk |
2 cups fresh or frozen blueberries |
2 teaspoons lemon juice |
1/2 teaspoon ground cinnamon |
1/4 cup cold butter, cubed |
Directions:
1. In a bowl, cream shortening and 1/2 cup sugar. Add egg and mix well. Combine 2 cups flour, baking powder and salt; add to creamed mixture alternately with the milk. Spread into a greased 9-in. square baking pan. Toss blueberries with lemon juice; sprinkle over batter. In a small bowl, combine cinnamon and remaining sugar and flour; cut in butter until mixture is the size of peas. Sprinkle over berries. Bake at 350° for 60-65 minutes. Yield: 9-12 servings.
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