Simple and sweet, this should be served soon after it is made; it does not keep particularly well, but it tastes so good that there’s seldom any left over. — Eggemoggin Reach Bed and Breakfast, Brooksville, Maine
Yield:
Serves 8 to 10.Ingredients
2 cups all-purpose flour
2 cups sugar, divided
2 teaspoons baking powder
1 teaspoon salt
1/3 cup butter
2 eggs
1 cup milk
2 cups fresh blueberries
1 teaspoon ground cinnamon
Instructions
Mix the flour, 1-1/2 cups of the sugar, baking powder, and salt together. Cut in the butter until crumbly in consistency. Add the eggs and milk, beating until smooth. Pour into a greased 13×9-inch pan. Distribute the blueberries over the top of the batter.
Combine the remaining 1/2 cup sugar with the cinnamon and sprinkle over the top of the berries and batter. Bake in a preheated 350 degree oven for 35 to 40 minutes.
