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Blueberry Upside-Down Cobbler

2 1/2 c Fresh blueberries
1 1/2 c Water
1/4 c Shortening
1 1/2 c Sugar, divided
1 c All-purpose flour
2 ts Baking powder
1/8 ts Salt
1/2 c Milk
1/2 ts Ground nutmeg
pn Salt
3 tb Butter cut in pieces
1 tb Lemon juice

Combine blueberries and 1 1/2 cups water in non aluminum saucepan. Bring to a boil. Boil 5 minutes; cool. Pour mixture through a wire mesh strainer into a bowl; reserve blueberries and juice separately. Beat shortening and 1 cup sugar in a mixing bowl at medium speed with an electric mixer until smooth. Combine flour, baking powder and 1/8 tsp salt, and add to shortening mixture alternately with milk beginning and ending with flour mixture. Pour batter into greased 11 x 7 inch baking dish; spoon reserved berries over batter. Combine remaining 1/2 cup sugar, nutmeg and pinch of salt. Sprinkle over berries. Dot with butter. Combine reserved blueberry juice and lemon juice; pour over top. Bake at 375 for 35 to 45 minutes

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