Monday, July 30, 2012
I love a good summer fruit recipe. Actually, I love most any fruit recipe...this recipe is from a little cookbook called "Baking with Spelt" by Barb Waldron. It calls for spelt flour (great if you are allergic to wheat, but it is not gluten free). I'm sure you could make it with whole wheat flour and get the same yummy result. I usually use frozen blueberries and there is no need to thaw and drain - I just use them straight from the freezer.
I added a sliced nectarine on top of the fresh blueberries this time and it was delicious!
1/4 cup shortening
1/2 c sugar
1 cup spelt flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 cups fresh or frozen blueberries
1/4 cup butter
1/2 cup sugar
1/3 cup spelt flour
1/2 tsp ground cinnamon
Preheat oven to 350*. In a medium mixing bowl, cream shortening and sugar. Beat in egg. Combine flour, baking powder and salt; add alternately with milk to creamed mixture.
Pour into an ungreased 8x8 square baking pan. Arrange blueberries on top (and nectarine if you want).
In another mixing bowl, cream butter and sugar. Combine flour and cinnamon; add gradually to creamed mixture. Crumble over blueberries. Bake at 350* for 45-50 minutes.