1 c Fresh or frozen (not
-thawed!) blueberries
2 tb Sugar
2 tb Blueberry vinegar; or white
-wine vinegar
1/2 c Sour cream
1 1/2 c Flour
1/2 c Brown sugar
1 ts Baking soda
1 ts Ground ginger
1/4 ts Salt
1/4 ts Cinnamon
1/4 ts Mace; ground
2 Eggs; lightly beaten
2 tb Molasses
1/2 c Unsalted butter; melted &
-cooled
Powdered sugar & fresh
-blueberries for garnish
-CINNAMON ICE CREAM-
1 qt Vanilla ice cream
2 ts Ground cinnamon
From: albersa@aztec.asu.edu (ANN ALBERS)
Date: 18 Aug 1995 12:05:00 -0500
Preheat oven to 350 deg. In a small bowl, gently toss 1 c blueberries with
granulated sugar & vinegar. Let stand at room temperature for 1 hr. Drain
well, reserving berries & juices. Set berries aside. Stir juices into sour
cream in a large bowl. In another bowl, combine flour, brown sugar, soda,
ginger, salt, cinnamon and mace. Mix well and set aside.
Stir eggs, molasses, and melted butter into sour cream mixture. Add 1/2 c
flour mixture and beat well. Add remaining flour mixture and beat until
smooth and fluffy. Spread 2/3 batter into a greased 8 1/4 x 1 3/4″ round
baking dish, or better yet, into a 6 cup heart-shaped mold. Arrange
berries over batter. Spoon remaining batter mounds over berries, not
completely covering fruit.
Bake in a 350 deg oven for 35-40 minutes until top is dry and springy, and
pick inserted in the center comes out clean. Cool on a rack. Dust with
powdered sugar and serve with cinnamon iced cream! Serves 8.
Cinnamon Ice Cream: Soften ice cream slightly at room temperature about
10-15 minutes. With an electric mixer, beat till just creamy. Stir in
cinnamon till blended. Refreeze at least 4 hrs before servings.
From September, 1990, Victoria Magazine
REC.FOOD.RECIPES ARCHIVES
/CAKES
TAKES 4 HOURS FOR ICE CREAM
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings