Blueberry Betty
Note: Great idea for leftover French toast from breakfast!
· 4 cups fresh South Carolina blueberries
· 1 cup sugar
· Pinch of kosher salt
· ½ teaspoon lemon juice
· Powdered sugar
· Nutmeg
· 4 slices French toast
· 1 cup cream, whipped
Directions: Preheat oven to 425 degrees F. In a medium saucepan, cook berries, sugar, salt and lemon juice for 10 minutes over medium heat. Pour into an 8x8-inch baking dish and arrange French toast slices on top. Sprinkle with powdered sugar and nutmeg. Bake at 425 degrees F for 20 minutes. Serve with whipped cream. Serves 6-8.
Nutty Blueberry Cobbler
· 1 cup flour
· 1 cup water
· ½ cup ground pecans
· 2 tablespoons butter or margarine
· 2 tablespoons powdered sugar
· 1 egg, slightly beaten
· ¼ cup plus 1 tablespoon shortening
· Sugar
· 3 cups fresh South Carolina blueberries
Directions: Preheat oven to 375 degrees F. Combine flour, ground pecans and powdered sugar. Mix well. Cut in shortening with a pastry blender (two knives will work also) until mixture resembles coarse meal. Chill flour mixture 15 minutes. Combine blueberries, water, sugar and butter in a 2 quart saucepan. Place over medium heat and bring to a boil. Remove from heat and pour into 2 quart casserole. Remove pastry mixture from refrigerator and roll out onto a lightly floured surface. Cut pastry into oblong strips about 1-inch wide. Crisscross pastry strips over blueberries. Brush with beaten egg and sprinkle lightly with sugar. Bake at 375 degrees F for 35 minutes or until golden brown. Serves 6-8.