|
  
Ingredients
| 2
teaspoons |
Baking
powder |
| 5
cups |
Blueberries or Blackberries or Sour Cherries or cut Rhubarb |
|
1/3
cup |
Butter
or Margerine (softened and cut in small pieces) |
| 2
tablespoons |
Corn
starch |
| 2
cups |
Flour |
| 1
1/2
tablespoon |
Lemon
juice |
| 1
cup |
Milk |
| 1
teaspoon |
Salt
(devided) |
| 1
- 2 cups |
Sugar
(depends on desired sweetness) |
|
1
1/2
cup |
Water
(boiling) |
Instructions
Set the oven to 350°F and pre-heat.
Spread the blueberries in a well-greased 2 1/2
quart shallow baking dish.
Sprinkle with lemon juice.
Set aside.
In a medium bowl, stir flour, 1 cup of sugar, the milk, butter, baking powder
and 1/2
teaspoon of salt, untill well-blended. The batter will be thick.
Spoon over the blueberries.
Spread the blueberries to the end of the baking dish.
Set aside.
In a small bowl, mix well the remaining sugar, the corn starch and the
remaining 1/2
teaspoon of salt.
Sprinkle this mixture over the batter.
Pour boiling water over all.
Bake at 350°F for 1 hour or until golden brown and glazed.
Serve warm or cold with whipped cream, sour cream or ice cream.
Makes 12 servings.
Source
From the kitchen of Dorothy Conte.
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