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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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blueberries emon juice sugar cornstarch all-purpose flour baking powder salt shortening sugar egg, lowfat milk cvt Ingredients:
filling |
2 cups blueberries |
1/2 tsp lemon juice |
1/4 cup sugar |
1 1/2 tsp cornstarch |
topping |
1 cup all-purpose flour |
1 tsp baking powder |
1/2 tsp salt |
2 tbsp shortening |
1/4 cup sugar |
1 egg, slightly beaten |
1/2 cup lowfat milk |
Directions:
1. Mix filling ingredients in a 2-qt saucepan. Cook and stir constantly until it boil. Boil and stir one minute.
2. Pour filling into greased 8 x 8 x 2 pan or dish. Set aside.
3. For topping, sift flour, baking powder and salt together.
4. Cream shortening and sugar until light. Add egg; mix well.
5. Add dry ingredients alternately with milk, mixing until just smooth after each addition.
6. Pour topping over fruit. Bake at 350 F for about 30 minutes.
7. Serve warm. Refrigerate leftovers.
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