FILLING
6 c Blueberries
3 tb Blueberry fruit spread
1 tb All-purpose flour
2 tb Sugar; divide
2 tb Butter or margarine cut into
-pieces
-CRUST-
3 tb Butter or margarine soften
1/2 c Sugar
1 Egg
1/2 ts Vanilla extract
1/4 c Sour cream
3/4 c All-purpose flour
1/4 ts Baking powder
1/8 ts Baking soda
1/8 ts Salt
1 1/2 c Chopped pecans
(Redbook)
Heat oven to 325. Grease and flour and 8″ round or 1 1/2qt shallow baking
dish.
For filling: place blueberries in baking dish and toss with fruit spread,
flour, Tbs sugar and dot with butter.
For crust: beat butter and sugar until creamy. Add egg and vanilla and beat
until light and fluffy. Beat in sour cream. Mix four, baking Powder and
baking soda, and salt into butter mixture. Fold in chopped pecans.
Drop batter by spoonfuls over blueberries. Sprinkle with remaining sugar,
and bake on bottom shelf 45-55 minutes, until golden brown and cooked
through. Serves: 8
Yields
1 Servings
