| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
pt |
Fresh blueberries |
| 1 |
|
Stick butter |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Lemon juice |
| 1 |
c |
Sour cream |
| 1 |
c |
Flour |
| 1/2 |
|
Stick butter |
| 1/3 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
TOPPING
Cream butter & sugar. Add eggs. Blend dry ingredients, add these
alternately with sour cream and lemon juice. Shake berries in a brown pager
bag with flour. Mix gently into batter. Pour into 9 x 13 greased pan.
Topping: Mix together and sprinkle on cake.
I have made these as muffins for my kids school lunches.
Posted to JEWISH-FOOD digest by "Amy R" <amyrze@hotmail.com> on Oct 10,
1998, converted by MM_Buster v2.0l.
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