Grandma rose's blueberry cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | SOFTENED BUTTER |
| 2 | cups | SUGAR |
| 4 | EGGS | |
| 3 | cups | SIFTED FLOUR |
| 3 | teaspoons | BAKING POWDER |
| ½ | teaspoon | SALT |
| IF | ANY OF THE BERRIES STICK, THIS PROVES OUT TO BE BETTER THAN | |
| 1 | teaspoon | VANILLA |
| 1 | cup | MILK |
| 2 | cups | FLOURED BLUEBERRIES |
| 2 | tablespoons | SUGAR |
| 1 | teaspoon | CINNAMON |
Directions
MIX TOGETHER BUTTER, 2 CUPS SUGAR, 4 EGGS, BAKING POWDER, SALT, VANILLA AND MILK. ADD FLOUR AND MIX WELL. FOLD IN THE FLOURED BLUEBERRIES. LINE A 9" X 13" PAN WITH ALUMINUM FOIL. POUR THE BATTER INTO THE PAN AND SPRINKLE THE TOP WITH MIXTURE OF 2TB SUGAR AND 1 TS CINNAMON. PREHEAT OVEN TO 350. BAKE FOR 45 MINUTES. REMOVE FROM PAN.
ALLOW TO COOL BEFORE REMOVING ALUMINUM FOIL. NOTE: COATING THE BLUEBERRIES WITH FLOUR STOPS THEM FROM SINKING IN THE BATTER. THE ALUMINUM FOIL PREVENTS THE CAKE FROM PULLING APART GREESING THE PAN. GOOD LUCK, GRANDMA ROSE.