| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Blueberries (up to 3) |
| 2 |
|
C; 2 tbls flour |
| 1/4 |
c |
Butter or margarine |
| 1 |
c |
Sugar |
| 1 |
|
Egg |
| 1/2 |
c |
Milk |
| 1 3/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground nutmeg |
INSTRUCTIONS
This was in the Bergen Record last week (wed, i guess) and I tried it for
shabbat. My husband thought it was not sweet enough, which is probably why
i liked it so much!
Toss blueberries in 2 tbls flour. Place in bottom of 8" baking pan or pie
plate.
Preheat oven to 375F. Cream butter and 3/4 c sugar until light. Mix in egg
and milk. Blend in flour, baking powder and salt. Spoon over top of
berries. Combine
1/4 c sugar, cinnamon and nutmeg. Sprinkle over top of batter. Bake
40-45 min or until tester comes out clean. Serve warm with a frozen
dessert. Servings: 6
(I found that it served more than 6, unless the helpings are
extraordinarily generous.) Posted to JEWISH-FOOD digest V97 #242 by
jchavelh@notes.cc.bellcore.com on Sep 1, 1997
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