Ingredients Jump to Instructions ↓

  1. 1/4 cup sugar

  2. 1/4 cup self-rising flour

  3. 1/4 cup milk

  4. 1/8 teaspoon vanilla extract

  5. 1 tablespoon butter, melted

  6. 1/4 cup fresh or frozen blueberries WOJAPI SAUCE:

  7. 2 tablespoons sugar

  8. 1-1/2 teaspoons cornstarch

  9. 1/4 cup water

  10. 1 cup fresh or frozen blueberries Vanilla ice cream, optional

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine sugar and flour; stir in milk and vanilla. Place butter in a greased 5-3/4-in. x 3-in. x 2-in. loaf pan. Pour batter into pan (do not stir). Sprinkle with blueberries. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. In a small saucepan combine sugar and cornstarch. Stir in water until smooth; add blueberries. Cook and stir until over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Serve warm over cake with ice cream if desired. Yield: 2 servings.


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