| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Berries, Blueberries, Breakfast, Cakes |
1 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Lemon or orange peel; grated |
| 12 |
c |
Butter or margarine; softened |
| 1 |
c |
Milk |
| 2 |
|
Eggs; slightly beaten |
| 1 |
ts |
Vanilla |
| 2 |
c |
Fresh blueberries |
| 1 |
c |
Powdered sugar |
| 3 |
ts |
Milk (to 5) |
| 1/4 |
ts |
Almond extract |
INSTRUCTIONS
ICING
Heat oven to 350*F. Grease a 9 X 13 inch pan. Lightly spoon flour into
measuring cup; level off. In a large bowl, combine flour, sugar, baking
powder, salt and fruit peel. Using pastry blender, cut butter in until the
mixture is the consistency of coarse meal.
Add milk, eggs, and vanilla; stir until well blended. Pour 3/4 batter into
prepared pan; top with blueberries. Spoon remaining batter over ;the
berries. Bake a 350*F. for 35 to 45 minutes or until a toothpick inserted
in the center comes out clean. Cool 30 minutes. In a small bowl, blend
icing ingredients. Drizzle over cake. 12 servings. Above 3500 ft: bake at
375*F. for 30 to 35 minutes. Note: Substitute 2 cups sliced peaches for the
blueberries if you wish.
Posted to MC-Recipe Digest V1 #291
Date: Sun, 10 Nov 1996 13:39:38 -0800 (PST)
From: "Steve L. Balliet" <sballiet@preferred-sys.presys.com>
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”