This is a delicious replacement for blueberry pancakes or blueberry muffins...I guess it's a hybrid of the two. Plus, it's so fast to put together! I found this in "Best American Recipes, 1999." June 2008 -- I just realized that I entered the recipe wrong, asking for 8 tb water instead of 8 tb butter...this may explain why the recipe was too dry for the reviewer. Oops!! I've corrected the recipe now.
Provided by Aunt Cookie
Categories Quick Breads
Time 32m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 F with a rack on the middle level. Butter a baking sheet.
- Mix dry ingredients. Cut in the butter until the size of peas.
- Beat the egg in a small bowl, then beat in the milk.
- Add the blueberries to the dry ingredients, then add the egg mixture quickly, stirring just until moist -- the mixture will be sticky.
- Pat out the dough 1/2 inch thick on a cookie sheet into a rough 9 x 12 inch rectangle. If desired, sprinkle with cinnamon-sugar.
- Bake until slightly risen and browned, about 12 minutes. Break apart into chunks.
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