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Streusel Topped Blueberry Cake
Description:
when blueberries are in season, you can't beat this light-textured breakfast cake. Serve warm or cold. Ingredients: 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 Directions: 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 Comments: Other recipes by The High Pointe Inn: Banana Chocolate Chip Cake Never Fail Sponge Cake Fantasy Fondue | |
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