2 cups ROGERS ALL PURPOSE FLOUR
1 tbsp baking powder
1 tsp salt
3/4 cup sugar
1/4 tsp nutmeg
2 /3 cup butter
3/4 cup milk
1 1/2 cups blueberries – fresh or frozen
1/4 cup sugar
1/4 tsp cinnamon
2 tbsp cornstarch
3/4 cup frozen orange juice concentrate
1 1/2 cups water
1 tbsp orange flavoured liqueur, such as grand marnier (optional)
Preheat oven to 350 °F (175 °C)
Combine Rogers All Purpose Flour, baking powder, salt, sugar and nutmeg; mix thoroughly. Cut in butter until mix resembles coarse crumbs.
Beat eggs and milk together and lightly stir into dry ingredients.
Toss blueberries in 2 tbsp flour or cinnamon sugar. Gently fold the blueberries into the batter. (Frozen blueberries will make a thicker batter.)
Spread batter into a greased 2L (9” x 9”) cake pan. Mix together sugar and cinnamon. Sprinkle on top of cake. Bake for 40 – 50 minutes or until tester comes out clean. Serve warm with orange sauce.
To make orange sauce:
Combine cornstarch and sugar and mix well. Stir in orange juice and water. Cook over medium heat, stirring frequently until sauce thickens. Add orange liqueur to the sauce before serving.