Yield: 6 servings
|5 cups||Fresh blueberries|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Ground nutmeg|
|1¼ cup||Unsifted all purpose flour|
|2 teaspoons||Baking powder|
|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