VERY BEST BLUEBERRY COBBLER
BLUEBERRY CRUMB COFFEE CAKE
2/3 C shortening 1 C sugar
2 tsp. grated lemon rind 2 Tbsp. lemon juice
2 eggs 3 C flour
2 tsp. baking powder 1 tsp. salt
3/4 C milk 2 C blueberries
Cream shortening and sugar until light and fluffy. Beat in lemon rind, lemon juice and eggs. Add sifted dry ingredients alternately with milk. Gently fold in blueberries. Spread dough into 9x12 inch pan that has been greased and floured. Sprinkle topping over dough and bake in 350* oven and bake 40 minutes.
2/3 C sugar, 1/2 C flour, 1 C pecan pieces, 1/3 C butter and 1 tsp. cinnamon. Cut or rub butter into
sugar, flour and cinnamon mixture. Add nuts.
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