Family Circle 7/12/83, p 6
3 Tbsp all-purpose flour
1/2 Tsp ground cinnamon
2 Tbsp butter
2 Cups all-purpose flour, sifted
2 1/2 Tsp baking powder
1/2 Tsp salt
1/4 Cup butter, softened
1/2 Cup granulated sugar
1 Egg, lightly beaten
1/2 Cup milk
1 Pint fresh or frozen blueberries
- Preheat oven to 350oF. Grease an 8x8x2-inch baking dish.
- Combine brown sugar, 3 tbsp flour, and cinammon in a bowl. Cut in 2 tbsp butter until mixture is crumbly. Set aside.
- Sift 2 cups sifted flour, baking powder, and salt onto wax paper.
- Beat 1/4 cup butter, granulated sugar, and egg in large bowl with electric mixture until fluffy.
- Stir in the flour mixture alternately with the milk, beating after each addition, until smooth.
- Stir in 1/2 cup of the blueberries. Turn into prepared pan.
- Spread remaining blueberries on top of batter. Sprinkle reserved brown sugar topping.
- Bake for 1 hour or until edges pull away from sides of pan.
- Cool in pan on wire rack for 5 minutes. Loosen around edges with knife.
- Yield: 9 servings.
Family Circle 7/12/83, p 6