- 2 ½ cups fresh Idaho blueberries
- 1 teaspoon vanilla extract
- ½ lemon, juiced
- ½ cup White Satin sugar
- ½ teaspoon all-purpose Idaho flour
- 1 tablespoon Idaho butter, melted
- 1 3/4 cups all-purpose Idaho flour
- 4 teaspoons baking powder
- 6 tablespoons White Satin sugar
- 5 tablespoons Idaho butter
- 1 cup milk
- 2 teaspoons White Satin sugar
- 1 pinch ground cinnamon
- Serve with Idaho ice cream.
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Lightly grease an 8-inch square baking dish. Place the blueberries into the baking dish and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and ½ teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough (you may need to add a splash more milk). Cover, and let batter rest for 10 minutes.
Preheat oven to 375 degrees. Spoon batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar and sprinkle over the top.
Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out relatively clean. Let cool until just warm before serving. Store in the refrigerator for up to 2 days.