Streusel Topped Blueberry Cake

when blueberries are in season, you can't beat this light-textured breakfast cake. Serve warm or cold.

3 Tablespoons shortening
1 cup granulated sugar
1 egg
1 3/4 cup sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 cups fresh blueberries (or 1 can, drained)

For the crumb topping:
1/2 cup flour
1/2 cup sugar
2 tablespoons soft margarine
1 teaspoon cinnamon

Preheat oven to 375 degrees F. Cream shortening with sugar; beat in the egg. Sift flour, baking powder, and salt together. Add dry ingredients to shortening and sugar mixture alternately with milk. Sprinkle washed, drained blueberries with a little flour to keep them from sinking, and stir into the batter. Pour batter into greased and lightly floured pan, 11 x 7 inches in size. Mix together ingredients for crumb topping until crumbly. Sprinkle batter with crumb topping. Bake in 350 F degree oven until cake tests done, about 40 minutes.

Recipe Summary:
Yield: 16-20 squares
Prep Time: 15 minutes
Cook Time: 40 minutes

Other recipes by The High Pointe Inn:
Banana Chocolate Chip Cake
Never Fail Sponge Cake
Fantasy Fondue

Recipe Provided By:
The High Pointe Inn
West Barnstable, MA

West Barnstable Bed and Breakfast Inns