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1 1/2 teaspoons milk
1 1/2 teaspoons vegetable oil
1/4 cup all-purpose flour
2 tablespoons granulated sugar, divided
1/4 teaspoon baking powder
1 cup blueberries
2 tablespoons water
Beat egg, milk and vegetable oil together.
Combine flour, 1 tablespoon sugar, baking powder, salt, cinnamon and nutmeg. Stir egg, milk and vegetable oil into the dry ingredients until moistened.
Grease the crockette well and spread the batter evenly on the bottom.
In a saucepan, combine blueberries, water and remaining 1 tablespoon sugar. Bring to a boil and remove from heat. Pour into crockette.
Cover and cook for 3 hours.
Turn off crockette, uncover and let set for 30 minutes before eating.