(Boston Globe, July 14, 1993)
- 3 pints blueberries
- ½ cup plus 2/3 cup sugar
- 1 ½ cups flour
- 1 tsp. baking powder
- pinch salt
- ½ stick cold butter or margarine
- 1 egg, slightly beaten
- 1/3 cup pecans, coarsely chopped
- ¼ tsp. cinnamon
Preheat oven to 375°. Toss berries with ½ cup of sugar and pour into a 9" baking dish. Put the rest of the sugar in a mixing bowl with the flour, baking powder, and salt. Mix, then rub in the butter (cut into little bits or grated on a coarse cheese grater).
Stir in the egg. Mixture will be lumpy; break up the obviously large lumps. Stir in the pecans, then scatter mixture over berries and dust with cinnamon.
Bake for 20-25 minutes or until top is golden. Serves 7-8.
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