| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 10 | Servings | |
INGREDIENTS
| 2 | c | Flour; sifted |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Butter; softened |
| 3/4 | c | Sugar |
| 1 | Egg | |
| 1/2 | c | Milk |
| 2 | c | Blueberries; fresh or frozen |
| 1/2 | c | Sugar |
| 1/4 | c | Flour |
| 1/2 | ts | Ground cinnamon |
| 1/4 | c | Butter |
INSTRUCTIONS
CRUMB TOPPING Sift together flour, baking powder and salt. Cream together butter and sugar. Add egg and milk to butter mixture and beat until smooth. Add dry ingredients; fold in blueberries. Spread in a greased and floured 8 or 9 inch cake pan. Make topping by cutting the ingredients together until it forms course crumbs. Sprinkle over cake and bake for 40 minutes at 375. Recipe by: Oregon Sampler: Resorts and Recipes Posted to EAT-L Digest by Jazzbel <jazzbel@MAIL.BATELNET.BS> on Apr 13, 1998
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