2 c All-purpose flour
2/3 c Sugar
3 ts Baking powder
1/2 ts Baking soda
1 t Salt
2 Eggs
1 c Milk
1/2 c Butter or margarine, melted
2 tb Lemon juice
2 c Fresh blueberries *
2/3 c Sugar
1/2 c All-purpose flour
1/2 ts Cinnamon
4 tb Soft butter or margarine
1 c Chopped walnuts
- If using frozen berries, thaw
-
- CRUMB TOPPING: In small bowl combine 2/3 cup sugar, 1/2 flour, 1/2 t.
cinnamon, 4 T. soft butter or margarine, and 1 cup chopped walnuts.
Stir until mixture is evenly blended and crumbly in appearance.
-
- Into large mixing bowl measure the flour, sugar, baking powder, baking soda and salt. Stir well to blend. Into large measuring cup, combine eggs, milk, butter and lemon juice.
- Stir luquid ingredients into dry ingredients until blended. Turn into buttered 13-by-9-inch baking dish. Sprinkle blueberries evenly over the batter. Sprinkle
with the Crumb Topping.
- Bake at 375 degrees for 40 to 45 minutes. Serve warm.
