Blueberry brunch cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| ¼ | cup | Shortening |
| 1 | Egg | |
| 2 | cups | Flour |
| 1½ | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| ½ | cup | Milk |
| 2 | cups | Blueberries (if frozen; do not thaw) |
| ½ | cup | Sugar |
| ⅓ | cup | Flour |
| 1 | teaspoon | Cinnamon |
| ¼ | cup | Cold butter |
Directions
Preheat oven to 350ø. Mix sugar and shortening thoroughly. Add egg and mix well. Sift together flour, baking powder and salt. Add flour mixture alternately with milk to creamed mixture. Fold in blueberries and pour into a buttered 9x9 pan. Blend together sugar, flour and cinnamon for topping.
Cut in butter until crumbly and sprinkle over batter. Bake 45 minutes.
Yield: 1 (9 inch) square pan.
JUDY BURROW (MRS. LARRY)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .