Title: Blueberry Upside-Down Cobbler
Categories: Fruit Cake
Yield: 6 Servings

2 1/2	c	Fresh blueberries
1 1/2	c	Water
1/4	c	Shortening
1 1/2	c	Sugar; divided use
1	c	Flour; all-purpose
2	ts	Baking powder
1/8	ts	Salt
1/2	c	Milk
1/2	ts	Ground nutmeg
	pn	Salt
3	tb	Butter or margarine; cut
		. into pieces
1	tb	Lemon juice

Combine the blueberries and water in a nonaluminum saucepan: bring to a boil. Boil 5 minutes; cool. Pour mixture through a wire-mesh strainer into a bowl; reserve berries 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 teaspoon salt, and add to shortening mixture alternately with milk, beginning and ending with flour mixture.

Pour batter into a greased 11- x 7-inch baking dish; spoon reserved berries over batter.

Combine remaining l/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 375øF for 35 to 40 minutes.

Yield: 6 servings.

Source: Sandra Russell, Gainesville, Florida ** Southern Living Magazine -- June 1996 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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