The Junior League of Poughkeepsie, New York

The Eastern Junior League Cookbook

1-1/2 cups sifted all-purpose flour

1 cup sugar

Dash salt

1/2 cup soft butter

4 cups blueberries

1 tablespoon lemon juice

3 tablespoons quick-cooking tapioca

1/4 teaspoon salt

1/8 teaspoon cinnamon

Combine flour, 1/2 cup sugar, dash salt, and butter. Mix with pastry blender or fork until crumbs are formed. Measure 3/4 cup and set aside.

Press remaining crumbs over bottom and about 3/4 inch up the sides of a 9-inch spring-form pan.

Combine blueberries, lemon juice, remaining 1/2 cup sugar, tapioca, salt, and cinnamon. Let stand for 15 minutes. Spoon the blueberry mixture into the crumb-lined pan. Bake at 425° for 20 minutes. Then sprinkle with the 3/4 cup reserved crumbs. Bake 20-25 minutes longer, or until crumbs are golden brown.

Serve warm or cold with whipped cream.

Yield: 8-10 servings

Notes:

  1. Found the crumb to be very thin and not particularly crumbly despite using room temperature butter

  2. Halved the recipe, which meant using a smaller springform pan

  3. Read the recipe incorrectly, and added the crumb before placing in the oven so covered with foil for last 20 minutes instead

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