Title: Berry Bluff
Categories: Dessert Fruit Pudding
Yield: 1 Servings

2	c	Flour
1	c	Sugar
1/4	ts	Cinnamon or nutmeg
2	ts	Baking powder
2		Eggs; beaten
1	c	Milk
2	c	Blueberries
		Grated rind of 1 lemon
2	tb	Sugar

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 1 1/2 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. Posted to MM-Recipes Digest V4 #10

Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970

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