From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE CAKE:
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. Add milk, flour, baking powder and 1/4 teaspoon salt; beat until well combined. Spread batter over berries. Mix remaining 1 cup sugar, remaining 1/4 teaspoon salt and the cornstarch; sprinkle evenly over batter. Very carefully pour boiling water over all. Bake in 375 degree oven for 50-60 minutes, or until crust is light brown. Serve warm, with cream, for dessert; or serve as coffee cake for breakfast.
SERVES: 6
- 2 cups fresh blueberries
- Juice of 1/2 lemon
- 3 tablespoons butter, softened
- 1-3/4 cups sugar
- 1/2 cup milk
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1 cup boiling water
TO PREPARE CAKE:
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. Add milk, flour, baking powder and 1/4 teaspoon salt; beat until well combined. Spread batter over berries. Mix remaining 1 cup sugar, remaining 1/4 teaspoon salt and the cornstarch; sprinkle evenly over batter. Very carefully pour boiling water over all. Bake in 375 degree oven for 50-60 minutes, or until crust is light brown. Serve warm, with cream, for dessert; or serve as coffee cake for breakfast.
SERVES: 6
