Food You Can Eat: Charlotte’s Blueberry Dessert

Maybe the spider could bake, I don't know.

Good stuff. I recommend.

First things first:  I have no idea who Charlotte was.  My grandmother was typically quite diligent about crediting the full names of people from whom she picked up recipes, but in this particular case all I’ve got is the first name.  I checked with my aunts and none of them seem to remember this person either.  So, it will be another unanswered question of the universe.

A caveat before we get started:  The drought absolutely annihilated all the blueberry bushes on my property and on the island, so I couldn’t make this dessert without buying blueberries from the store.

Here’s what you’ll need:

1 Cup plus 3 Tbsp. Flour

1 Cup plus 2 Tbsp. Sugar

½ Cup Butter

Pinch of Salt

1 Tbsp. White Vinegar

Dash of Cinnamon

1 Pt. Fresh Blueberries

Combine one cup of flour, two tablespoons of sugar and salt.  Work butter in with fingers until mixture is slightly crumbly. 

Mix in vinegar by hand and press crust into an 8-inch pan.

Combine 1 cup of sugar, three tablespoons of flour and cinnamon.  Mix in blueberries and pour into crust. 

Bake in a 400-degree oven for one hour.  Allow to cool completely.

Sprinkle with powdered sugar or serve with whipped cream.

This is a pretty good dessert.  The crust is pretty difficult to cut through, but it has a nice combination of crispy and chewy.  Plus the blueberry filling is quite good—you know…for store bought.

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When you can walk its length, and leave no trace, you will have learned.


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