| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Mr. food, Mrfood1 |
1 |
servings |
INGREDIENTS
| 2 |
cn |
Blueberries; (not pie filling), |
|
|
; drained (16 ounces |
|
|
; each) |
| 1/3 |
c |
Sugar |
| 3 |
tb |
Butter; melted |
| 1 |
tb |
Lemon juice |
| 1/4 |
ts |
Vanilla extract |
| 1/4 |
ts |
Ground cinnamon |
| 1 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
c |
Butter; softened (1/2 |
|
|
; stick) |
| 1 |
|
Egg |
| 1/3 |
c |
Milk |
INSTRUCTIONS
CRUST
Preheat the oven to 400 degrees. In a large bowl, combine the
blueberries, sugar, melted butter, lemon juice, vanilla, and
cinnamon; mix well with a spoon. Pour into a 9" x 5" glass loaf pan
that has been coated with nonstick baking spray and set aside.
Combine the flour and baking powder in a medium-sized bowl, then
blend in the softened butter with a fork. In a small bowl, whisk
together the egg and milk, then combine with the flour mixture, just
until moistened. Drop by tablespoonfuls over the blueberry mixture
and spread evenly over the top. Bake for 25 to 30 minutes, or until
the crust is golden brown. Serve warm, topped with a scoop of vanilla
ice cream or a dollop of whipped cream, if desired.
NOTE: Sure, instead of canned blueberries you can use 3 cups of fresh
or frozen ones.
Converted by MC_Buster.
NOTES : 4 to 6 servings
Converted by MM_Buster v2.0l.
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