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Ingredients:
4 tablespoons unsalted butter cut into 4 pieces AND
8 tablespoons unsalted butter melted and cooled
1 1/2 cups sugar (1/4 sugar for lemon zest mix and 1 1/4 sugar for dry ingredient mix).
1 1/2 teaspoons grated lemon zest
3 cups (15 oz) blueberries
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
1. Preheat oven to 350 degrees
2. Place the 4 tablespoons of cut-up butter in 13x9 baking dish.
3. Transfer to oven and heat until butter is melted (8-10 minutes)
4. Pulse 1/4 cup sugar and the lemon zest in food processor until combined - about 5 pulses. Set aside.
5. In a large bowl, mix blueberries and just 1 tablespoon of the lemon-sugar together. Mash with a potato masher until blueberries are coarsely mashed. Set aside until step 10.
6. In a separate large bowl, combine flour, 1 1/4 cup sugar, baking powder, and salt.
7. Add milk and 8 tablespoons cooled butter to the flour/sugar mix. Whisk until smooth.
8. Remove baking dish from oven and transfer to a wire rack.
9. Pour sugar/flour/mil/butter batter into baking dish.
10. Dollop mashed blueberries over the batter.
11. Sprinkle the remaining lemon sugar over the blueberries/batter.
12. Bake until edges are golden brown - 45 to 50 minutes - rotate pan half way through.
13. Let cool for 30 minutes.
14. Best if served warm.
15. Enjoy!!
Mark's Notes:
This is a recipe I got from the Cook's Country Facebook feed. I saw it, it looked really good, and so I made it. I did make one mistake - in step 6 when I was to add the 1 1/4 cup sugar, I added the remainder of the 1/4 cup lemon sugar mix. Once I realized this, I added the 1 1/4 cup sugar. The batter didn't get sprinkled with the lemon sugar in step 11, but it still turned out incredibly well. I'm sure I'll make this again. Then I'll get it right.
Here is the link to the Cook's Country recipe:
