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 |
| \N \N | 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