Berry bluff

1 Servings

Ingredients

Quantity Ingredient
2 cups Flour
1 cup Sugar
¼ teaspoon Cinnamon or nutmeg
2 teaspoons Baking powder
2 Eggs; beaten
1 cup Milk
2 cups Blueberries
Grated rind of 1 lemon
2 tablespoons Sugar

Directions

Sift flour once, measure and sift again with the sugar, cinnamon or nutmeg and baking powder.

Combine the eggs and milk. Add to flour and stir until smooth, adding more milk if necessary, to obtain a soft biscuit dough. Stir in the berries and grated lemon rind. Turn batter into generously buttered and floured pudding mold. Cover with a layer of paper and cover. Steam for 1½ to 2 hours.

When done, unmold on a warm plate and pour lemon juice on top. Sprinkle with the sugar. Serve hot with thick cream.

NOTES : A "perfect bluff" for the well-known blueberries of New Brunswick.

Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 25, 1997

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