BLUEBERRY SHORTCAKE

The is an incredibly simple recipe, perfect for the grill. Rich and dense and loaded with fresh blueberries.

INGREDIENTS

  • 1/4 lb Butter, softened
  • 3/4 cup Sugar
  • 1 Egg
  • 1/2 cup Milk
  • 1 tsp Vanilla
  • 2 cups Unbleached flour
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 2 cups Blueberries

TOPPING

  • 1/4 cup White sugar
  • 1/4 cup Brown sugar
  • 2 tbsp Butter
  • 1/2 tsp Cinnamon

DIRECTIONS

  1. Preheat oven to 350°F (177°C) and butter the bottom and sides of a cake pan.
  2. Cream butter and sugar with an electric mixer until light and fluffy. Beat in egg. Stir in milk and vanilla until blended.
  3. In a small bowl combine flour, salt and baking powder, and with a few swift strokes mix this into the butter and egg mixture. Gently fold in blueberries. Spoon into the prepared pan.
  4. In a small bowl, lightly mix the topping ingredients with a fork until crumbly. Sprinkle over the cake batter.
  5. Bake 50 minutes. Cool on rack and cut into squares to serve.