Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 15
Yield: 9×13 inch pan
Submitted by chefaroo
DESCRIPTION
This recipe was first made by our family with wild blueberries picked near Gunflint Lake in Minnesota. We made this during a large family gathering at the Gunflint Lodge and everyone loved it.
- 4 cups blueberries
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 cups flour
- 1 cup milk
- 1 1/2 cups sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon nutmeg
- 2 cups boiling water
DIRECTIONS
Spread the blueberries into a 9×13 inch baking pan.
In a large bowl, cream together softened butter and 1 1/2 cup sugar until smooth.
Add flour into the mixture alternating with the milk. Spoon the mixture over blueberries.
Mix the remaining 1 1/2 cup sugar with the cornstarch and nutmeg. Sprinkle over the top.
Pour boiling water over the entire dessert.
Bake for 1 hour in an oven preheated to 350 degrees F.
Cool for at least 10 minutes to set. Serve with whipped cream or vanilla ice cream.