I picked up an old Betty Crocker cookbook at a garage sale recently and baked up this choice of my husbands. I finished up the blueberries that we picked and froze last year to make way for the new ones that will be ready for picking soon.
Enough to have a second helping!
Enough to ask me to make another one so he could take it to work to place by the coffee.
He likes it even better than my Blueberry Boy Bait.
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
3/4 cup milk
2 cups fresh or frozen (thawed and drained) blueberries
Crumb Topping (recipe follows)
Glaze (recipe follows)
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter or margarine — softened
1/2 teaspoon ground cinnamon
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 1/2 teaspoons hot water (1 1/2 to 2 teaspoons)
Heat oven to 375º. Grease square pan, 9 × 9 × 2 inches, or round pan, 9 × 1 1/2 inches. Blend flour, sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries. Spread batter in pan; sprinkle with Crumb Topping.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Drizzle with Glaze. Serve warm.
Mix all ingredients until crumbly.
Mix all ingredients until of drizzling consistency.