1/4 cup butter
3/4 cup sugar
1 egg
2 cups all purpose flour
1/2 t. salt
2 t. baking powder
1/2 cup milk
2 cups blueberries, fresh or frozen

Topping
1/2 c. light brown sugar
3 T. all purpose flour
2 t. cinnamon
3 T. butter
1/2 cup chopped pecans

Cream together butter, sugar and egg. Add flour, salt, baking powder and milk, stirring until well blended. Carefully fold in blueberries. Spoon into greased 10 inch springform pan. Mix together topping ingredients, using a pastry cutter or fork to blend. Sprinkle topping mixture over batter. Bake at 375 degrees for 40-50 minutes or until a wooden pick inserted in center comes out clean.

Notes: I mix it up in my Kitchen Aid, then carefully fold in the blueberries, the dough is VERY stiff. You can make it in a plain old Pyrex, you don’t have to use a Springform pan.

Blueberry Scones

3 cups flour
1 T. baking powder
1/2 t. baking soda
1/2 cup sugar
Mix gently.
Add 3/4 cup shortening. Cut in by hand or with Kitchen Aid. Make a well in the center, add 1 cup milk, then fold in 1 cup fresh or frozen blueberries. Gently shape into scones or use a scone pan if you have one. Brush tops lightly with whipping cream. Dip a sugar cube in lemon juice and press into the middle of scones. Bake at 400 degrees for 14-18 minutes.

Variation (original recipe) Use 3/4 cup Craisins instead of blueberries and roll and cut out with biscuit cutter, then dip the sugar cubes in orange juice. Everything else is the same.

The other day, ALDI had blueberries and strawberries for cheap, so I just cut up 1 lb. strawberries, added about a teaspoon of sugar, tossed them up, then added a pint of blueberries and that was our fruit/veggie serving with dinner. It was yummy.