This recipe takes me back to my “northern” roots growing up in New England. Back then it seemed we always had blueberry muffins, coffee cakes, pies and cobblers around when it was blueberry time in the summer. And blueberry pancakes were always a welcomed treat on a Sunday morning. Luscious, beautiful, gorgeous blueberries, bursting with flavor, fresh from the local farmer’s market.
This recipe originated in an old Betty Crocker cookbook of my mother’s from the early 1950’s, and I started making it from an updated version of the same cookbook back when I got married in the early ’70’s.
This is one of those “tried and true” recipes you just don’t mess with, because it works … every single time. Fresh blueberries, real butter, sugar and eggs deliciousness with a sweet, crunchy topping.
2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 cup shortening (or lard)
3/4 cup milk
2 cups fresh blueberries
1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon (optional)
1/4 butter, softened
Preheat oven to 375 degrees. Spray or grease a 9 x 9-inch baking dish.
In a large mixing bowl, combine all batter ingredients together, except blueberries, and mix until well beaten. Batter will be thick. Gently fold in blueberries and spoon batter into prepared baking dish.
In a small bowl, mix together topping ingredients and sprinkle over batter.
Bake 45-50 minutes or until a wooden pick inserted in center comes out clean.
Yield: 9 servings