Mom’s Blueberry Pandowdy
©C.H. Admirand 1975
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.