Ingredients
2 cups (1 pint) fresh blueberries
1 teaspoon cinnamon
1 teaspoon lemon juice
1 cup flour
½ cup sugar
¼ cup honey
1 teaspoon baking powder
½ teaspoon baking soda
1/3 cup milk
3 tablespoons butter, melted
Topping:
½ cup sugar
1 tablespoon cornstarch
¾ cup boiling water
Directions
Toss the blueberries with cinnamon and lemon juice, place in a greased 8-inch square baking dish. In a bowl, combine flour, sugar, honey, baking powder and baking soda; stir in milk and butter. Spoon batter over berries. For topping, combine sugar and cornstarch, sprinkle over batter. Slowly pour boiling water over all. Bake at 325 degrees for 45-50 minutes or until a toothpick inserted at the thickest part comes out clean.
Makes 9 servings.
Source: Seasons of the Market Cookbook, The Saratoga Farmers’ Market Association 25th Year Edition, edited by Liza Porter.
Per Serving: 180 calories; 4 g fat (2.5 g sat); 10 mg cholesterol; 39 g carbohydrate; 2 g protein; 2 g fiber; 160 mg sodium.
