BLUEBERRY PUFFS

1 tablespoon lemon juice
2 cups fresh blueberries (or 2 cups frozen blueberries, partially thawed)
1 cup unbleached all purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons shortening
1/2 cup granulated sugar
1 large egg
1/2 teaspoon lemon flavoring
1/4 cup milk
heavy cream or vanilla ice cream (to serve)

Preheat the oven to 400 Degrees F.

Sprinkle the lemon juice on the berries and use the berry mixture to fill 6 custard cups 2/3rds full.

Sift the next 3 ingredients together, and set aside.

Work the shortening with a spoon until creamy. Gradually add the sugar, working until light. Beat in the egg and flavoring with a spoon. Add the flour mixture and milk all at once, stirring to mix. Spread on the berries.

Bake in a moderately hot oven, 400 Degrees F, for 30 minutes or until done.

TO SERVE:
Turn out with the berry side up. Serve warm, with heavy cream or vanilla ice cream.

Servings: 6
Source: The Good Housekeeping Cookbook, 1949