 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 9 |
|
As a child, I was reared on a small farm in southeast Georgia, and tobacco was our main crop. Now blueberries are the main crop in our small town, which has a blueberry festival each year. This recipe was the winner in 2008! Ingredients:
6 cups fresh or frozen blueberries |
1-1/2 cups sugar |
1/4 cup water |
crust: |
3/4 cup butter, softened |
1-1/2 cups plus 2 tablespoons sugar, divided |
3 eggs |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 cup butter, melted |
vanilla ice cream, optional |
Directions:
1. Place blueberries in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Pour over berries.
2. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture. Spread over berry mixture. Drizzle with melted butter; sprinkle with remaining sugar.
3. Bake at 350° for 40-45 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 15 servings.
|
|