Bread Recipes

Blueberry Flatbread

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."

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  • 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


  1. Heat oven to 450 degrees F, with middle rack in place. Spray a large baking sheet with nonstick cooking spray.
  2. In a medium bowl, stir together flour, baking powder, sugar and salt.
  3. Cut in butter with 2 table knives or a wire pastry blender until it is the size of peas. Set aside.
  4. Beat egg in a small bowl, then beat in milk.
  5. 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.
  6. Bake at 450 degrees F for about 12 minutes.
  7. Break apart and serve hot.


Recipe credit: Best American Recipes 1999

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