Scrumptious Sunday collides with Watchin' What We Eat Wednesday – Picnic Edition


Watchin’ What We Eat Wednesday hosted by Lorie at Honey I Shrank Myself
It is National Blueberry Month!
My great aunt Louise made this for me every 4th of July when the family would land on their doorstep for a pool party, BBQ and fireworks.

3/4 cup sugar
3/4 cup water
Juice of one lemon
1 teaspoon cornstarch
2 cups fresh blueberries, washed
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
1 Jumbo egg
1/2 cup whole milk
1 stick butter, softened
1 teaspoon vanilla

  • Preheat oven to 375 degrees.
  • Grease 9 inch baking dish.
  • stir together water, lemon juice, cornstarch and 1/2 of sugar in a small saucepan.
  • Add blueberries.
  • Bring to a slow simmer for 5 minutes. Remove from heat and cool.
  • In a medium mixing bowl whisk together flour, baking powder, salt and remaining sugar.
  • In a large mixing bowl whisk together egg, milk, butter and vanilla until well blended.
  • Add the flour mixture into the egg mixture and blend quickly until just combined.
  • Spread evenly in pan.
  • Top with blueberry mixture evenly.
  • Bake 30 minutes or until toothpick comes out clean and top is golden.
  • Top with lemon sauce and serve.


  • 1/3 cup sugar
  • 1 tablespoon flour+
  • 1/2 cup water
  • 3 tablespoons lemon juice
  • 1/8 teaspoon salt
  • 1 tablespoon butter
Mix together the flour, sugar and salt. Add the water and beat vigorously. Cook over medium heat for 2 minutes. Add the lemon juice and butter. Cook 2 more minutes. If too thin sprinkle in a bit more Wondra flour until desired consistency is reached.


Sounds good, don’t know that I would label that “healthy” (because I would eat half of it), but is sounds really good! 🙂