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Ingredients:
2 cups fresh Blueberries (actually any IC friendly fruit will do - if it is frozen, make sure that it is well thawed before using)
1 cup all-purpose flour
2 tsp baking powder
1 cup sugar
2 eggs
3/4 cup milk
1 tsp vanilla extract
1 tsp grated lemon rind(if can tolerate)
Whipped cream or vanilla ice cream (optional)
Wash and dry the berries if using fresh, or thaw, drain and dry the frozen berries. Place in the bottom of a 2 quart (2 l) ovenproof casserole or souffle dish. Sift the flour and baking powder into a large mixing bowl. Add the sugar, eggs, milk, vanilla, and lemon rind. Mix with a wooden spoon until thoroughly combined. Pour the batter over the berries and bake in the center of a 350F (180C) oven for one hour, until the top is browned. Remove from oven and let cool at least 15 minutes before serving. Top individual portions with whipped cream or vanilla ice cream if desired. Serves 4 to 6
2 cups fresh Blueberries (actually any IC friendly fruit will do - if it is frozen, make sure that it is well thawed before using)
1 cup all-purpose flour
2 tsp baking powder
1 cup sugar
2 eggs
3/4 cup milk
1 tsp vanilla extract
1 tsp grated lemon rind(if can tolerate)
Whipped cream or vanilla ice cream (optional)
Wash and dry the berries if using fresh, or thaw, drain and dry the frozen berries. Place in the bottom of a 2 quart (2 l) ovenproof casserole or souffle dish. Sift the flour and baking powder into a large mixing bowl. Add the sugar, eggs, milk, vanilla, and lemon rind. Mix with a wooden spoon until thoroughly combined. Pour the batter over the berries and bake in the center of a 350F (180C) oven for one hour, until the top is browned. Remove from oven and let cool at least 15 minutes before serving. Top individual portions with whipped cream or vanilla ice cream if desired. Serves 4 to 6
