Blueberry Betty

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 quart fresh blueberries
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cinnamon
  • 1 cup sifted all-purpose flour
  • 1 cup sugar
  • ½ cup butter
  • 1 quart vanilla ice cream


    1. Preheat oven to moderate (375°F.).

    2. Wash the berries and drain them in a colander. Place the berries in a one-and-one-half-quart casserole. Sprinkle with the lemon juice and cinnamon.

    3. Sift flour and sugar together. With a pastry blender chop in the butter until it is crumbly. Sprinkle the mixture over the berries. Bake for forty-five minutes. Serve with ice cream.