Updated Wednesday, January 23rd, 2008
Yield: Serves 8 to 10.
Simple and sweet, this should be served soon after it is made; it does not keep particularly well, but it tastes so good that there's seldom any left over. -- Eggemoggin Reach Bed and Breakfast, Brooksville, Maine
Mix the flour, 1-1/2 cups of the sugar, baking powder, and salt together. Cut in the butter until crumbly in consistency. Add the eggs and milk, beating until smooth. Pour into a greased 13x9-inch pan. Distribute the blueberries over the top of the batter.
Combine the remaining 1/2 cup sugar with the cinnamon and sprinkle over the top of the berries and batter. Bake in a preheated 350 degree oven for 35 to 40 minutes.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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