Sunday, October 16, 2005


Blueberry cake (6 portions)

In a 9x12” pan, mix 6-8 cups frozen blueberries with 1-11/2 cups brown sugar and the grated zest of 1/2 a lemon.
In a bowl, combine 2 cups bisquick with 3 Tbsp melted butter and two heaping tbsp of brown sugar. Add enough cold milk to make a wet but stiff dough. You can add some lemon zest as well.
Drop the dough by heaping tablespoon onto the blueberries then bake at 350 until the top is golden, 20 mins to half and hour.
Let cool and serve with ice cream.