Blueberry Crunch

Gail Portwood

• 1 c. flour
• 1/2 c. butter
• 1/2 c. brown sugar
• 1 tsp. baking powder
• Pinch of salt
• 1/2 tsp. vanilla

Cream butter and sugar; add flour and other ingredients. Work dough with fingers and shape to cover blueberries in small dishes (as Pyrex). Bake in a moderate oven (350 degrees) for 30 minutes. Best to put in a pan with small amount of water in the bottom. Serve hot with ice cream or whipped cream. Serves 6.