Ingredients:
2 Tbsp butter
juice of 1 lemon
1/2 to 1 pint of fresh, washed blueberries
2 Tblsp brown sugar
1/2 cup unbleached all-purpose flour
1/2 cup whole milk
3 eggs
ground nutmeg
Instructions:
Put the butter into an 8- or 9-inch round baking dish and heat in a preheated oven at 400 degrees for 10 minutes. Do not brown. Meanwhile, squeese the lemon juice over the blueberries and toss with brown sugar. In a mixing bowl, combine the flour, milk, and eggs. Whisk briefly until barely together. Batter will be lumpy. Remove the baking dish from the oven and pour in the batter. Scatter in the blueberries and top with remaining lemon juice-brown sugar mixture. Bake for 25 minutes until firm and puffy. Dust with a sprinkling of ground nutmeg and serve with warmed maple syrup.
*When blueberries are out of season use 1 medium apple, sliced into wedges in place of berries and ground cloves in places of nutmeg. To serve 4 this recipe may be doubled and baked in a 15-16 inch dish.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
