Pungo Berry Kuchen

Ingredients: 1-1/2 C flour
2-1/2 tsp baking powder
1/4 tsp salt
1 egg
3/4 C milk
1/2 C sugar
1/4 C melted butter
1 tsp grated lemon zest
3 C mixed berries – fresh or frozen

Method: Sift together flour, baking powder, and salt. Sift again.
Beat egg until light.
Add milk, sugar, melted butter, and grated lemon zest.
Add flour mixture and mix well.
Pour into a well-greased 8x8x2 baking pan.
Spread mixed berries over top.
Sprinkle with 1/2 C powdered sugar.
Bake at 350 degrees for 30 to 40 minutes (frozen berries take 40 minutes).

Pungo Berry

Adapted From Pat Colby’s Pungo Blueberries Recipe