Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | All-purpose flour |
| ¾ cup | Sugar |
| 2½ teaspoon | Baking powder |
| 1 teaspoon | Salt |
| ¼ cup | Vegetable oil |
| ¾ cup | Milk |
| 1 \N | Egg |
| 1½ cup | Blueberries (I use fresh, but imagine frozen would work) |
| ⅓ cup | All-purpose flour |
| ½ cup | Brown sugar, firmly packed |
| ½ teaspoon | Cinnamon (or more to taste) |
| ¼ cup | Firm butter (1/2 stick) |
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 1-½ cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-½-inch pan or an 8x8x2-inch pan. Combine ⅓ 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!