Happy April! April showers bring may flowers, but it also brings the bunnies back to our yard to nibble on the clover. Sometimes it is a battle because the honey bees love sipping from the clover blossoms, too! What do bunnies and blueberries have in common, you ask? Why, they both start with the letter B.
Whenever I think of blueberries, I smile remembering Mom baking her Blueberry Pandowdy as soon as the blueberries were in season. If I close my eyes and draw in a deep breath, I’m back in Mom’s yellow kitchen getting the plates and silverware out to set the table for breakfast. The Pandowdy is still warm from the oven when she serves it up with a cup of the freshly percolated coffee. Memories are the sweetest when tied to recipes from Mom’s kitchen.
From my kitchen to yours, I’m sharing Mom’s recipe. It’s easy peasy, why not give it a try? Your taste buds will thank you. While you’re enjoying this berrylicious snack (with whipped cream or vanilla ice cream) stop by my website and read an excerpt from my latest: The Duke’s Lance. It’s Eamon O’Malley’s story and is book twelve in my sixteen book series: The Duke’s Guard from Dragonblade Publishing.
Happy Reading! C.H.
Mom’s Blueberry Pandowdy
Ingredients
- 2 Cups washed fresh blueberries (or drained thawed frozen or canned blueberries)
- 1/3 Cup Sugar
- Juice of a half a lemon (or lemon juice)
- Cake batter (see recipe that follows)
- Cream, whipped cream, Vanilla Ice Cream Optional toppings
Pandowdy Cake Batter
- 1/2 Cup butter (or margarine)
- 1/2 Cup Sugar
- 1 Egg
- 1 1/2 Cups Heckers unbleached flour, sifted
- 2 teaspoons baking powder, sifted
- 1/2 teaspoon Salt
- 1/2 Cup Milk
Instructions
- Combine berries, sugar and juice in a saucepan and cook uncovered, stirring occasionally for about 5 minutes.
- Pour into a greased (I used margarine) baking dish (9 x 9 x 2) if you have it, or if not, I’ve used a casserole dish.
- Spread with cake batter (recipe follows) and bake in a preheated moderate oven 375° F for about 20 minutes.
- Spoon out servings hot or cold and serve with cream (whipped if preferred).
Pandowdy Cake Batter
- Cream butter until light and fluffy.
- Gradually beat in sugar.
- Stir in egg.
- Sift dry ingredients and add alternately with milk. Beating until smooth.
- Spread over hot berries…see above.
Thank you for the recipe, I have some of last year’s berries to use up so will be trying this next home time. Love recipes, keep them coming.
Thanks for stopping by, Michele! I have a weakness for carbs am supposed to watch my intake…I do, every time I bake something and taste the batter first, then when it comes out of the oven. I have a bunch of recipes that have been handed down and favorites of our kids and now grandsons. Our butter cake recipe and Connie’s pound cake are delicious, too.
C.H. Admirand