Pennsylvania Dutch Blueberry Cake Recipe

• 1 pt. blueberries, rinsed and liquid removed
• 1/2 c. sugar
• 2 tbsp. lemon juice
• 4 tbsp. butter
• 1 teaspoon vanilla
• 1 egg
• 1/2 c. sugar
• 1 1/4 c. flour
• 1 teaspoon baking pwdr
• 1/8 teaspoon salt
• 1/2 c. buttermilk or possibly lowfat milk
• 1 unbaked 9 inch pie shell

1. Preheat oven to 375 degrees.
2. Fold in medium saucepan the blueberries, 1/2 c. sugar and lemon juice.
3. Cook over medium heat, stirring frequently, till sugar dissolves and mix simmers.
4. Remove from heat and set aside to cold to luke hot.
5. Cream butter, sugar (1/2 c.) and vanilla till blended.
6. Stir in egg and beat till light and fluffy.
7. Thoroughly combine flour, baking pwdr and salt in medium mixing bowl.
8. Add in half flour mix and half buttermilk to butter and sugar mix, beat gently till smooth.
9. Add in remaining flour and remaining buttermilk, continue beating till smooth.
10. Mix in cooled blueberries just sufficient for marbled effect.
11. Place pie shell in pie pan on cookie sheet.
12. Pour batter into unbaked shell.
13. (It will be very full!)
14. Bake at 375 degrees for 50 to 55 min or possibly till wooden pick comes out clean.
15. Cold slightly and serve.

blueberries, sugar, lemon juice, butter, vanilla, egg, sugar, flour, baking pwdr, salt, buttermilk, shell

Taken from cookeatshare.com/recipes/pennsylvania-dutch-blueberry-cake-19638 (may not work)