|Blueberries||1 Cup (16 tbs) (Fresh, Frozen, Or Canned)|
|Well beaten egg||1|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
Drain frozen or canned blueberries thoroughly.
Combine egg, milk, and butter.
Sift together dry ingredients; gradually add to egg mixture, beating with electric or rotary beater.
Use 1/4 cup measure to drop batter on hot, lightly greased griddle.
Sprinkle about 2 tablespoons berries over each cake.
When underside is golden, turn and brown other side.