The blueberry flatbread is a cross between a cookie and a pancake, an old Maine recipe for a "slightly sweet blueberry thing. The batter is spread out very thin on a baking sheet, quickly baked and then eaten hot, broken apart into pieces."
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 3/4 teaspoon salt
- 8 tablespoons (1 stick) cold, unsalted butter
- 1 large egg
- 3/4 cup plus 1 tablespoon milk
- 1 cup blueberries, rinsed and stemmed
- 1 tablespoon cinnamon mixed with 1/4 cup granulated sugar
- Heat oven to 450 degrees F, with middle rack in place. Spray a large baking sheet with nonstick cooking spray.
- In a medium bowl, stir together flour, baking powder, sugar and salt.
- Cut in butter with 2 table knives or a wire pastry blender until it is the size of peas. Set aside.
- Beat egg in a small bowl, then beat in milk.
- Add berries to the dry ingredients, then add the egg mixture all at once and stir just until moistened. Do not over-mix. The dough will be sticky. Pat it out 1/2 inch thick on the baking sheet, about 9 x 12 inches. Sprinkle on cinnamon-sugar.
- Bake at 450 degrees F for about 12 minutes.
- Break apart and serve hot.
Recipe credit: Best American Recipes 1999