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Blueberry Corn Cakes Recipe

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This recipe for Blueberry Corn Cakes, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Knutson
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box corn muffin mix
3/4 cup milk
2 tablespoons melted butter
1 egg
1 teaspoon lemon zest
1 cup blueberries
1 cup frozen whipped topping
3 teaspoons lemon juice

Directions:
Directions:
In bowl co-minge 1 box corn muffin mix, 3/4 cup milk, 2 tablespoons melted butter, 1 egg and 1 teaspoon lemon zest.
In skillet heat 2 tablespoons butter, pour in 1/4 c up batter and cook 3 minutes. From 1 cup of blueberries, sprinkle pancakes with 2 tablespoons of berries. Turn cakes and cook 2 minutes.
In bowl combine 1 cup frozen whipped topping, thawed and 3 teaspoons lemon juice dollop on pancakes.

Personal Notes:
Personal Notes:
I got the recipe from Woman's World Book.

 

 

 

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