1 cup self-rising flour
1 cup granulated sugar
1 cup milk
1 stick unsalted butter, melted
1 teaspoon vanilla
1 quart fresh blueberries, rinsed and patted dry
1/2 teaspoon cinnamon
1 1/2 teaspoon cornstarch
Preheat oven to 350 degrees.
In medium mixing bowl, combine flour with sugar, milk, butter and vanilla.
In another bowl, gently toss blueberries with cinnamon and cornstarch.
Gently spread blueberries on to the bottom of a lightly greased 9 x 13-inch baking pan or a 3-quart casserole. Or divide berries among six 1-cup capacity ramekins.
Pour flour mixture on top of the blueberries. Do not stir.
Bake larger pans for 35 minutes, ramekins for 25 to 30 minutes, or until tops are golden.
Serve warm with vanilla ice cream.
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