- Juice of 1/2 lemon
- 3 tbspns butter, softened
- 1 3/4 cups sugar
- 1/2 cup milk
- 1 cup flour
- 1 tspn baking powder
- 1/2 tspn salt
- 1 tbspn cornstarch
- 1 cup boiling water
Grease 8-inch square pan. Put berries in pan and sprinkle with lemon juice.
Cream butter and gradually blend in 3/4 cup of the sugar. Ad milk, flour, baking powder, and 1/4 teaspoon salt; beat until well combined. Spread batter over berries.
Mix remaining 1 cup of sugar, remaining 1/4 teaspoon of salt, and the cornstarch. Sprinkle evenly over the batter. Very carefully pour boiling water over all.
Bake in 375 degree oven for 50 to 60 minutes, or until crust is light brown. Serve warm, with cream for dessert, or as coffee cake for breakfast. Serves 6.
More "Lost" Blue berry RecipesMaine Molasses Blueberry Cake (1955)
White House Pickled Blueberries (1887)
(Origin - "Houston Junior League Cook Book" published by the Junior League of Houston Texas, 1968. Recipe by Miss Ellen Ketchum.)
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