*  Exported from  MasterCook  *
 
                                Berry Bluff
 
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit/1970
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Fruit
                 Puddings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      c             flour
    1      c             sugar
      1/4  tsp           cinnamon or nutmeg
    2      tsp           baking powder
    2                    eggs -- beaten
    1      c             milk
    2      c             blueberries
                         Grated rind of 1 lemon
    2      tbsp          sugar
 
 Sift flour once, measure and sift again with the sugar, cinnamon or nutmeg
 and baking powder.
 
 Combine the eggs and milk. Add to flour and stir until smooth, adding more
 milk if necessary, to obtain a soft biscuit dough. Stir in the berries and
 grated lemon rind. Turn batter into generously buttered and floured pudding
 mold. Cover with a layer of paper and cover. Steam for 1 1/2 to 2 hours.
 When done, unmold on a warm plate and pour lemon juice on top. Sprinkle
 with the sugar. Serve hot with thick cream.
 
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 NOTES : A “perfect bluff” for the well-known blueberries of New Brunswick.

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