Blueberry Upside-down Cobbler
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Blueberries, Cakes | 6 | Servings | |
INGREDIENTS
| 2 1/2 | c | Fresh blueberries |
| 1 1/2 | c | Water |
| 1/4 | c | Shortening |
| 1 1/2 | c | Sugar, divided |
| 1 | c | All-purpose flour |
| 2 | t | Baking powder |
| 1/8 | t | Salt |
| 1/2 | c | Milk |
| 1/2 | t | Ground nutmeg |
| pn | Salt | |
| 3 | T | Butter cut in pieces |
| 1 | T | Lemon juice |
| 3 | for 35 to 45 minutes |
INSTRUCTIONS
Combine blueberries and 1 1/2 cups water in non aluminum saucepan. Bring to a boil. Boil 5 minutes; cool. Pour mixture through a wire mesh strainer into a bowl; reserve blueberries and juice separately. Beat shortening and 1 cup sugar in a mixing bowl at medium speed with an electric mixer until smooth. Combine flour, baking powder and 1/8 tsp salt, and add to shortening mixture alternately with milk beginning and ending with flour mixture. Pour batter into greased 11 x 7 inch baking dish; spoon reserved berries over batter. Combine remaining 1/2 cup sugar, nutmeg and pinch of salt. Sprinkle over berries. Dot with butter. Combine reserved blueberry juice and lemon juice; pour over top. Bake at Posted to EAT-L Digest - 08 Jun Date: Sun, 9 Jun 1996 19:50:08 -0400 From: Debbie Grayson <Blueiis1@AOL.COM> Recipe By :
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Nutrition (calculated from recipe ingredients)
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Calories: 444
Calories From Fat: 135
Total Fat: 15.2g
Cholesterol: 21.7mg
Sodium: 224.7mg
Potassium: 104.2mg
Carbohydrates: 76.3g
Fiber: 2.1g
Sugar: 57.1g
Protein: 3.4g