| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Essnce02 | 1 | Servings | |
INGREDIENTS
| === CRUMBLE TOPPING === | ||
| 1 | c | Sugar |
| 2 | t | Cinnamon |
| 1/4 | t | Nutmeg |
| 2 | T | Butter, cubed and chilled |
| === BLUEBERRY CAKE === | ||
| 1 | Stick Butter | |
| 1 1/2 | c | Brown sugar |
| 1 | Egg | |
| 2 1/4 | c | Flour |
| 1 | t | Baking soda |
| 1 | c | Plain yogurt |
| 1 | t | Vanilla |
| 1/2 | t | Grated lemon zest |
| 2 | c | Blueberries |
INSTRUCTIONS
Preheat oven to 350 degrees. Butter and flour a 9 x13-inch baking pan. Make topping: In a small bowl combine sugar and cinnamon. Using a fork, blend chilled butter bits into sugar mixture until it forms large crumbs. Make cake: In a standing electric mixer or with a hand mixer, cream together butter and sugar. Add egg and mix well. Add flour, baking soda, yogurt, vanilla and zest. Mix on medium for 4 minutes. Pour batter into prepared pan and sprinkle top with blueberries. Lightly press them into batter, if needed. Top with crumble topping. Bake for 45 minutes. Cool on a rack and carefully unmold. This recipe yields one 9- by 13-inch cake. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2157 broadcast 07-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-04-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4489
Calories From Fat: 1121
Total Fat: 127.6g
Cholesterol: 505.8mg
Sodium: 1620.6mg
Potassium: 1675.6mg
Carbohydrates: 803.1g
Fiber: 17.5g
Sugar: 567.8g
Protein: 52.2g