Blueberry pandowdy - country cooking

Yield: 6 servings

Measure Ingredient
5 cups Fresh blueberries
½ cup Sugar
2 tablespoons Cornstarch
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
1¼ cup Unsifted all purpose flour
2 teaspoons Baking powder
½ teaspoon Salt
1 large Egg
½ cup Milk
¼ cup (1/2 stick) butter, softened
Additional sugar and ground nutmeg (opt.)

1. Heat oven to 375F. In large bowl, toss blueberries with 2 T sugar, the cornstarch, cinnamon, and nutmeg.

2. In medium-size bowl, combine flour, remaining sugar, the baking powder, and salt. Make a well in the center of the mixture. Add egg, milk, and butter. Mix batter until well combined.

3. Divide berry mixture among six 8 oz custard cups or individual souffle dishes. Top each cup with batter. If desired, sprinkle with a little more sugar and nutmeg. Place cup on rimmed baking sheet.

4. Bake 35 to 40 minutes or until tops are golden brown. Serve warm.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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