Recipes

Blueberry Flag Cake

Ingredients:

2 pints Strawberries

1 package Sara Lee Pound Cake cut into 10 slices

1 1/3 cups Blueberries

1 tub Cool Whip

Directions:

Slice 1 cup of strawberries and set aside. Halve remaining strawberries and set aside.
Line bottom of 12 x 8 baking dish with cake slices.
Top slices with 1 cup sliced berries, 1 cup blueberries and all the whipped topping.
Place strawberry halves and remaining 1/3 cup of blueberries on whipped topping to create a flag design.
Refrigerate until ready to serve.

Skillet Blueberry Slump

Preheat over to 400

4 cups Fresh blueberries

1/2 cup Sugar

1/2 cup Water

1 Tbsp. Lemon juice

1 cup All-purpose flour

2 Tbsp. Baking powder

1/2 Tsp. Salt

1/2 cup 2% milk

1 Tbsp. Butter

You will neet to use a cast iron skillet.
Combine first 5 ingredients and bring to a boil. Simmer until thickened.
In small bowl wisk flour, sugar, baking powder and salt. Cut in butter. Add milk and stir until moistened.
Drop batter in six portions on top of simmering blueberry mixture.
Bake uncovered for 17-20 minutes.
Serve with ice cream.