From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 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


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.


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