4 c. fresh blueberries
3/4 c. sugar
1 tbsp. flour
1/4 tsp. salt
6 slices close textured bread, butter both sides
2 tsp. fresh or bottled lemon juice

Wash and drain blueberries. Mix sugar, flour, and salt; mix with berries. Set aside. Spread both sides of each slice of bread with softened butter. Place 2 slices in bottom of a 5 x 9 x 3 inch loaf pan. Top with sugared berries; sprinkle with 1 teaspoon lemon juice. Repeat, using remaining bread and berry mixture, having bread as top layer. Bake in a preheated moderate oven (375 degrees) for 60 minutes or until berries are cooked and bread is brown. Serve warm with whipped cream. Makes 6 servings.

Note: I use 8 slices of bread, divide berries and bread into 2 pans, cut bread into squares, omit lemon juice, and add cinnamon to taste. Bake 30 to 35 minutes.