Durgin-park Blueberry Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Desserts | 6 | Servings | |
INGREDIENTS
| CYGNUS HCPM52C | ||
| 2 | c | Flour |
| 4 | t | Baking powder |
| 3/4 | t | Salt |
| 2 | Eggs, beaten | |
| 3/4 | c | Sugar |
| 2 | T | Butter, melted |
| 1 1/2 | c | Milk |
| 1 1/4 | c | Blueberries |
| Extra flour |
INSTRUCTIONS
Preheat oven to 400 degrees. Shift flour, baking powder, and salt together, blend eggs with sugar, then combine with butter and dry ingredients. Stir in milk to make thick batter. Dust berries with extra flour and add to the batter, mixing well. Spoon into a greaserd 9x14x3 baking dish. Bake for about 30 minutes Source: The Colorado Daily, January 20, 1993 issue From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 356
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 77.1mg
Sodium: 670mg
Potassium: 178.6mg
Carbohydrates: 65.1g
Fiber: 1.9g
Sugar: 31.2g
Protein: 8.7g