blueberry breakfast cake
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- Cakes
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sifted flour |
| 3 teaspoons | Baking powder |
| ¾ teaspoon | Salt |
| ¼ cup | Shortening |
| ½ cup | Sugar |
| 2 | Eggs; beaten |
| 1 cup | Milk |
| ¾ cup | Blueberries (fresh; frozen or canned) |
Sift dry ingredients together; thoroughly cream together shortening and sugar, add eggs and beat. Add dries alternately with milk; fold in berries.
Turn into greased 7x11 inch pan. Sprinkle top with butter crumbles and bake 375 degrees about 35 minutes.
BUTTER CRUMBLES: ¼ c. sugar ¼ c. flour 2 tbsp. butter Rub together.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@...> on Mar 23, 1998
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