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 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 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