| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
16 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Shortening |
| 1 |
|
Egg |
| 2 |
c |
Flour |
| 1 1/2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 2 |
c |
Blueberries (if frozen; do not thaw) |
| 1/2 |
c |
Sugar |
| 1/3 |
c |
Flour |
| 1 |
ts |
Cinnamon |
| 1/4 |
c |
Cold butter |
INSTRUCTIONS
Preheat oven to 350°. 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: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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