Recipe: Pennsylvania Dutch Blueberry Cake (in a pie shell)

Pennsylvania Dutch Blueberry Cake (in a pie shell)

1 pint blueberries, rinsed and drained
1 cup sugar (divided into two half-cups)
2 Tbsp. lemon juice
4 Tbsp. butter or margarine
1 tsp. pure vanilla extract
1 egg
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
1/2 cup milk or buttermilk
1 unbaked 9-inch pie shell

Mix blueberries, half cup of sugar and lemon juice in medium saucepan. Cook over medium heat, stirring frequently, until sugar completely dissolves and mixture simmers. Remove from heat and allow to cool to lukewarm.

Preheat oven to 375 degrees.

Cream butter with remaining half cup sugar and vanilla until completely blended. Stir in egg and beat until light and fluffy.

Thoroughly combine flour, baking powder and salt in bowl. Add half flour mixture and half buttermilk to butter and-sugar mixture. Beat gently until smooth. Repeat by adding other half of flour mixture and rest of buttermilk.

Fold in cooled blueberry mixture just enough to create a marbled effect.

Place pie shell on baking sheet. Pour batter into unbaked pie shell. (It will be very full.)

Bake for 30 to 35 minutes until wooden pick inserted in center comes out clean. Cool on wire rack. Serve warm.