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Blueberry Upsidedown Cobbler

Author/Submitted by:
Servings: 6
Categories: Cobblers / Desserts

2 1/2  c  Fresh blueberries
1 1/2  c  Water
1/4  c  Shortening
1 1/2  c  Sugar, divided use
1  c  Flour, all-purpose
2  ts  Baking powder
1/8  ts  Salt
1/2  c  Milk
1/2  ts  Ground nutmeg
  pn  Salt
3  tb  Butter or margarine, cut
    . into pieces
1  tb  Lemon juice

Combine the blueberries and water in a nonaluminum saucepan: bring to a boil. Boil 5 minutes; cool. Pour mixture through a wire-mesh strainer into a bowl; reserve berries and juice separately. Beat shortening and 1 cup sugar in a mixing bowl at medium speed with an electric mixer until smooth. Combine flour, baking powder, and 1/8 teaspoon salt, and add to shortening mixture alternately with milk, beginning and ending with flour mixture. Pour batter into a greased 11- x 7-inch baking dish; spoon reserved berries over batter. Combine remaining l/2 cup sugar, nutmeg, and pinch of salt; sprinkle over berries. Dot with butter. Combine reserved blueberry juice and lemon juice; pour over top. Bake at 375F for 35 to 40 minutes. Yield: 6 servings. Source: Sandra Russell, Gainesville, Florida ** Southern Living Magazine -- June 1996 ** Scanned and formatted for you by The WEE Scot -- paul macGregor From: Paul Macgregor Date: 06-19-96 (12:48)

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