4 tb Unsalted Butter 1/2 ts Salt
3 c Blueberries 3/4 c Milk
2 c All-Purpose Flour 2/3 c Granulated Sugar
2 1/2 ts Baking Powder 2 lg Eggs
TOPPING
2 tb Sugar — MIXED WITH 1/4 ts Ground Nutmeg
Heat the oven to 350 F. Grease an 8- or 9-inch square glass baking
dish. Melt the butter in a medium-size saucepan (or in a bowl in
microwave). Let cool. Wash and drain the blueberries; spread them out
on paper towels to dry. removing bits of leaves or stems. Put the
flour, baking powder, and salt into a large bowl. Stir to mix well.
Add the milk, sugar, and eggs to the butter. Whisk to blend well. Add
to the flour mixture, stirring to blend well. Fold in the
blueberries. Spread the batter in the prepared dish. Sprinkle with
the nutmeg-sugar topping. Bake until a wooden pick inserted in center
comes out clean, 50 – 60 mins. Place the dish on a wire rack to cool
at least 30 mins before serving. Note: Use small berries if possible.
Frozen berries work just fine; don’t bother to thaw or rinse them.
YIELD: 9 to 12 portions.
Yields
9 servings
