| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Desserts, Fruit, 2-tnt | 6 | Servings | |
INGREDIENTS
| 3 | tb | Butter |
| 1 | tb | Grated lemon rind |
| 2 | c | Fresh blueberries |
| 3 | tb | Cornstarch |
| 1 1/2 | c | Sugar, divided |
| 1 | c | All-purpose flour, sifted |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Milk |
| 1/4 | c | Veg. shortening |
| 1 | ts | Vanilla |
| 1 | lg | Egg |
| 2 | tb | Water |
INSTRUCTIONS
Preheat oven to 350 degrees. In a medium saucepan, melt the butter and add the lemon peel, blueberries, and water. Add cornstarch and 3/4 cup of sugar and cook over medium heat, stirring constantly, until thickened, 6-8 minutes. Pour into 1 1/2 qt. shallow baking dish; let stand while making topping. Sift flour, remaining 3/4 cup of sugar, baking powder and salt into mixing bowl. Add milk, shortening, vanilla and egg. Beat at medium speed for 2-3 minutes. Spoon over fruit in baking dish. Bake about 40 minutes. (35 in my oven) Posted as Fruit Cobbler to TNT Recipe List by ksmith4001@juno.com (Katherine L Smith) on Apr 10, 1997 Hope everyone who celebrated had a safe and happy holiday! Lou Recipe by: Adapted from recipe by Sema Wilkes, Savannah, Ga. Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@earthlink.net> on Jul 05, 1997
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