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This is a recipe from Ruth. The great thing about that fact is that the recipe is so old that I don't know who Ruth is!! This isn't a super sweet treat. It's more of a cobbler though (served with vanilla bean ice cream) than a coffee cake - but I've been known to eat it for breakfast (I'm glad we're friends and keep secrets!).
Let's get started
2 cups blueberries (maybe a little more, maybe a little less if you pop 'em in your mouth like I do!), a splash of lemon juice, 1 1/2c. sugar, 3T butter, 1/2c. milk, 1t. baking powder, 1/2t. salt, 1c. flour, 1T cornstarch, 1c. boiling water (not shown). Flour and sugar are in their canisters in the back. Yes, cornstarch is in that strange container - more on WHERE I SHOP this week!
Spray or butter a 8"x8" dish. Toss in the clean berries and add a splash of lemon juice - you can use a real lemon if you have one!
Cream butter and 1/2c. sugar. This works best if you butter is SOFT. Then add milk.
Add baking powder, 1/4t. salt and flour. Blend well.
Dump over the blueberries. Yikes, look at that glare. See what happens when I only have 2 hands and use the timer on my camera. Seriously - this is difficult!
There, it's all dumped. I'll spread it around a little more evenly.
In bowl add 1c. sugar, cornstarch and salt. Sprinkle ontop of the batter.
Pour 1c. boiling water over the top of everything!
Bake 350 degrees for 1 hour (Mine usually bakes for 70 minutes - check it with a toothpick, looking for clean toothpick.)
Oohhhhh, look at it! Try to eat it in a day or two or you get some berry funk.