Blackberry Pandowdy Recipe
Ingredients
| All purpose flour | 2 Cup (32 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Shortening | 1⁄4 Cup (4 tbs) | |
| Granulated sugar | 2⁄3 Cup (10.67 tbs) | |
| Eggs | 2 , beaten | |
| Lemon juice | 2 Tablespoon | |
| Blackberries | 1 (1 3/4 Cups Berries And 3/4 Cup Juice) |
Nutrition Facts
Serving size: Complete recipe
Calories 2040 Calories from Fat 563
% Daily Value*
Total Fat 64 g97.9%
Saturated Fat 16.3 g81.5%
Trans Fat 6.7 g
Cholesterol 423 mg141%
Sodium 2300.3 mg95.8%
Total Carbohydrates 332 g110.5%
Dietary Fiber 7.2 g28.8%
Sugars 135.6 g
Protein 39 g77.2%
Vitamin A 10.1% Vitamin C 24.9%
Calcium 120.1% Iron 84.6%
*Based on a 2000 Calorie diet
Directions
Cream shortening and sugar until smooth and soft, blending in thoroughly, then add eggs and beat until mixture is fluffy and light in color.
Add flour mixture alternately with lemon and blackberry juice, beginning and ending with flour and beating until smooth after each addition.
Fold in blackberries just enough to distribute them.
Turn into a well-greased baking dish (7 x 11 x 2 inches) and bake in a moderate oven (350° F.) for 35 minutes; increase heat to 400° F.
(moderately hot) and bake 10 minutes longer.
Serve while still warm directly from baking dish with Lemon Sauce.
Chef
