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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Our local peat bogs are known around the world for their beautiful blueberries, reports Anne Krueger from Richmond, British Columbia. I can prepare this dessert quick as a wink. It's always a crowd-pleaser at church suppers. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
2 teaspoons baking powder |
1-1/2 teaspoons grated lemon peel |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
2/3 cup milk |
1/4 cup butter, melted |
1 egg, beaten |
1 teaspoon vanilla extract |
2 cups fresh or frozen blueberries |
topping: |
3/4 cup sugar |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup butter, melted |
Directions:
1. In a bowl, combine the first six ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended.
2. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350° for 40 minutes or until lightly browned. Yield: 12 servings.
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