Blueberry upside-down cobbler
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Fresh blueberries |
| 1½ | cup | Water |
| ¼ | cup | Shortening |
| 1½ | cup | Sugar, divided |
| 1 | cup | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ⅛ | teaspoon | Salt |
| ½ | cup | Milk |
| ½ | teaspoon | Ground nutmeg |
| pinch | Salt | |
| 3 | tablespoons | Butter cut in pieces |
| 1 | tablespoon | Lemon juice |
Directions
Combine blueberries and 1½ cups water in non aluminum saucepan. Bring to a boil. Boil 5 minutes; cool. Pour mixture through a wire mesh strainer into a bowl; reserve blueberries and juice separately. Beat shortening and 1 cup sugar in a mixing bowl at medium speed with an electric mixer until smooth. Combine flour, baking powder and ⅛ tsp salt, and add to shortening mixture alternately with milk beginning and ending with flour mixture. Pour batter into greased 11 x 7 inch baking dish; spoon reserved berries over batter. Combine remaining ½ cup sugar, nutmeg and pinch of salt. Sprinkle over berries. Dot with butter. Combine reserved blueberry juice and lemon juice; pour over top. Bake at 375 for 35 to 45 minutes Posted to EAT-L Digest - 08 Jun Date: Sun, 9 Jun 1996 19:50:08 -0400 From: Debbie Grayson <Blueiis1@...> Recipe By :