Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 31

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Preheat the oven to 350˚F. Grease an 8- or 9-inch square baking pan.

In a bowl, combine the flour, baking powder, sugar, and salt. Add the milk, 1⁄4 cup of the melted butter, the vanilla, and 1 teaspoon of the lemon zest. Mix well with a wooden spoon. Add the egg and mix thoroughly.Spoon the batter into the prepared pan.

In a bowl, mix together the berries, brown sugar, remaining 3 tablespoons of the melted butter, and 1 teaspoon of lemon zest. Drizzle this mixture over the batter in the pan. Bake until a toothpick or skewer inserted into the center comes out clean, about 40 minutes. Let cool and cut into squares to serve.

MAKES 6 TO 8 SERVINGS

Nonstick cooking spray, for greasing11⁄2cups all-purpose flour2 teaspoons baking powder

3⁄4 cup sugar

1⁄2teaspoon salt2⁄3cup milk

1⁄4 cup plus 3 tablespoons butter,melted11⁄2teaspoons vanilla extract

2 teaspoons finely grated lemon zest1 large egg11⁄2cups wild blueberries

1⁄2 cup firmly packed brown sugar

Blueberry Breakfast Cake

Anna Marie Davis • Anchorage, Alaska

Gather wild berries in the afternoon of a sunny day if you can. Several hours of exposure to the sun before picking means more ascorbic acid (vitamin C) in the fruit. It is also better than picking earlier when there is still dew on the plants. The berries will be wet and so will you if they are picked under those conditions.