| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | American | Breads, Snacks | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 3/4 | c | Sugar |
| 2 1/2 | ts | Baking powder |
| 1 | ts | Salt |
| 1/4 | c | Vegetable oil |
| 3/4 | c | Milk |
| 1 | Egg | |
| 1 1/2 | c | Blueberries (I use fresh, but imagine frozen would work) |
| 1/3 | c | All-purpose flour |
| 1/2 | c | Brown sugar, firmly packed |
| 1/2 | ts | Cinnamon (or more to taste) |
| 1/4 | c | Firm butter (1/2 stick) |
INSTRUCTIONS
Appearing In: The American Country Inn and Bed & Breakfast Cookbook, Volume One. From: Heavenly View Bed and Breakfast, Anchorage, Alaska In a medium mixing bowl, blend together 1-1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan. Combine 1/3 cup flour, brown sugar, connamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375 degree oven for 25 to 30 minutes, until done. Don't overbake. Serve warm with butter or honey. Serves 8. Sonya's note: If I remember correctly, this takes a bit longer to bake than what is in the instructions, but it is worth the wait! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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