This recipe comes from Maine where, when in season, wild blueberries are abundant and popular. Cultivated berries are equally good in this easily made and delicious dessert.

For 4 servings you will need:

2 c. blueberries
3 tbsp. lemon juice
3 tbsp. butter
3/4 c. sugar
1 egg
1/2 tsp. vanilla extract
1 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 tbsp. cornstarch
1/2 tsp. cinnamon
1 tsp. grated lemon rind
2/3 c. boiling water
Whipping cream, optional

1. Pick over and wash berries. Put in shallow 1 1/2 quart baking dish. Sprinkle with lemon juice.

2. Cream together butter, 3/4 cup sugar, egg and vanilla until well blended.

3. Mix flour, baking powder and salt. Stir into mixture. Spread over berries.

4. Mix 1/3 cup sugar, cornstarch, cinnamon and lemon rind. Stir in boiling water. Pour over blueberry mixture.

5. Bake at 375 degrees for 45 minutes or until golden brown and pick inserted near center comes out clean. Serve warm, plain or with cream, if used.

For 2 servings: Half of the ingredients. Use a 1 quart baking dish. Decrease baking time to about 40 minutes.

For 8 servings: Double the ingredients. Use a 2 quart baking dish. Increase baking time to 50 minutes.