Blueberry breakfast cake

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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