Blueberry Betty Recipe
Ingredients
| 1 1/2 c. coarse zwieback crumbs | ||
| 1 13-oz. pkg. quick-frozen blueberries, thawed | ||
| 1/2 teasp. mixed cake spice | ||
| 1/2 teasp. grated lemon rind | ||
| 1 tablesp. lemon juice | ||
| Honey | 1/3 Cup (16 tbs) | |
| 1/4 c. melted butter, margarine, fat, or salad oil | ||
| Top milk or light cream | ||
Directions
Prepare zwieback crumbs by crushing crackers with rolling pin into coarse crumbs.
Arrange alternating layers of zwieback crumbs, blueberries, and the cake spice, lemon rind, lemon juice, honey, and melted butter, which have been combined, in a 1-qt casserole, having zwieback crumbs on top.
Bake in moderately hot oven of 375°F for 25 min.
Arrange alternating layers of zwieback crumbs, blueberries, and the cake spice, lemon rind, lemon juice, honey, and melted butter, which have been combined, in a 1-qt casserole, having zwieback crumbs on top.
Bake in moderately hot oven of 375°F for 25 min.
Chef
