| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast, Cakes, Desserts |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg |
| 2 |
c |
All-purpose flour |
| 2 |
ts |
Double-acting baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Buttermilk |
| 2 |
c |
Fresh blueberries |
| 1/4 |
c |
Butter; cold |
| 1/2 |
c |
Flour |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
Cream butter and sugar. Beat in egg. Sift dry ingredients together and add,
alternately with buttermilk, to butter mixture. Pour into well-greased 9 x
13 pan. Top with blueberries. Mix sugar, flour, and spices. Cut butter into
tablespoons and blend into dry ingredients with a pastry blender. Mixture
should be crumbly. Sprinkle over blueberries. Bake at 350 degrees for 35
minutes.
Recipe by: Elizabeth Powell
Posted to MC-Recipe Digest V1 #884 by LMeyers325@aol.com on Nov 4, 1997
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