| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bars, And, Squares | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Soft margarine |
| 1 | c | Sugar |
| 1 | Egg | |
| 1/2 | ts | Vanilla |
| 1 1/3 | c | Flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/3 | c | 1% low-fat milk |
| 2 | c | Fresh blueberries, or frozen |
| 1/2 | ts | Ground cardamon, or more |
| 1/4 | ts | Nutmeg |
INSTRUCTIONS
Preheat oven to 375 degrees. Cream half of margarine and half of sugar. Beat in egg and vanilla. Combine 1 cup flour, baking powder and salt. Add alternately with milk to creamed mixture. starting and ending with dry ingredients. Pour into a greased 9" square baking dish. Yop with blueberries. Combine remaining sugar, flour, cardamon and nutmeg. Using a pastry blender, cut in remaining margarine until the texture of cornmeal. Sprinkle over blueberries. Bake 40-45 mins. Cool slightly before serving. Good served with ice cream. The cardamon gives this a really good and unusal taste. Source-The new york Times Large print Cookbook Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com NOTES : The cardamon gives this a really good and unusal taste. Recipe by: New York Times Large Type Cookbook Posted to MC-Recipe Digest V1 #654 by Bob & Carol Floyd <c.floyd@arnprior.com> on Jul 02, 1997
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