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Blueberry Flatbread

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“This is a delicious replacement for blueberry pancakes or blueberry muffins...I guess it's a hybrid of the two. Plus, it's so fast to put together! I found this in "Best American Recipes, 1999." June 2008 -- I just realized that I entered the recipe wrong, asking for 8 tb water instead of 8 tb butter...this may explain why the recipe was too dry for the reviewer. Oops!! I've corrected the recipe now.”

Ingredients Nutrition


  1. Preheat the oven to 350 F with a rack on the middle level. Butter a baking sheet.
  2. Mix dry ingredients. Cut in the butter until the size of peas.
  3. Beat the egg in a small bowl, then beat in the milk.
  4. Add the blueberries to the dry ingredients, then add the egg mixture quickly, stirring just until moist -- the mixture will be sticky.
  5. Pat out the dough 1/2 inch thick on a cookie sheet into a rough 9 x 12 inch rectangle. If desired, sprinkle with cinnamon-sugar.
  6. Bake until slightly risen and browned, about 12 minutes. Break apart into chunks.

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