Skip to main content - 1-1/2 C plus 2 T flour, divided
- 1/8 t salt
- 3 T plus 2/3 C sugar, divided
- 3/4 C butter or margarine, slightly softened
- 1 T white vinegar (I found that this is not necessary so I donít use it now)
- 6 C blueberries, divided inito 3 C and 2 C plus extra for garnish
- 1/8 t cinnamon
- In medium bowl mix 1-1/2 C flour, salt and 3 T sugar.
- Cut in butter until particles resemble coarse crumbs.
- Sprinkle with vinegar if using.
- Shape into dough and with lightly floured fingers press into loose bottom 9 inch layer cake pan about 1/4″ thick on bottom, less thick and 1″ high around sides.
- Mix remaining 2 T flour with remaining 2/3 C sugar and the cinnamon.
- Mix sugar, flour and cinnamon mixture with 3 C blueberries.
- Pour into pan with crust.
- Bake on lowest rack in preheated 400 degree oven 50 to 60 minutes, or until crust is well-browned and the filling bubbles. (Itís a good idea to put some foil on the oven floor for easy clean up if the berries drip out.)
- Remove from oven to rack.
- Sprinkle with remaining 2 C of berries. (I found that it is helpful to press down lightly on the top berries to make sure that they stay firm when you slice and eat later on.)
- Cool, remove rim of pan.
- 1/4 C warm water
- 1 t sugar
- 1 package active dry yeast
- 3/4 – 1 C warm milk
- 1 T sugar
- 1/2 t salt
- 1-1/2 T melted butter
- 1 egg well beaten
- 3 C all purpose flour
- 3/4 C melted unsalted butter divided, 1/2 C + 1/4 C
- 1-1/2 C brown sugar divided, 1 C + 1/2 C
- 1 T ground cinnamon
- 1/4 C raisins (not in Grandma Hall’s recipe)
- Dissolve 1 t sugar in water, sprinkle yeast on top and let proof 10 minutes.
- Combine milk, 1 T sugar, salt, 1-1/2 T melted butter and beaten egg in bowl of mixer. Add yeast mixture.
- Add flour a little at a time to make soft but not sticky dough. Use a bit more flour if necessary.
- Knead in mixer with dough hook about 5 minutes.
- Remove dough from bowl and let rest, loosely covered with plastic wrap for 20 minutes.
- Roll out dough to a 20″ x 14″ rectangle.
- Brush with 1/2 C melted butter.
- Combine 1 C brown sugar and the cinnamon. Sprinkle over dough.
- Sprinkle with raisins if desired.
- Roll dough starting on 20″ side.
- Pinch the long seam to seal edges.
- Cut into 9 2″ slices.
- Combine remaining 1/4 C butter and 1/2 C brown sugar. Spread over bottom of square 8″ pan.
- Place slices in 8″ square pan cut side up.
- Brush tops with melted butter or oil.
- Refrigerate 2-24 hours loosely covered with plastic wrap in refrigerator.
- Let stand at room room temperature at least 10 minutes before baking.
- Bake at about 375 for 30 minutes or until done.
- Invert on to platter and serve hot.