| 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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