Print
Email
Add a photoServings: 1
Ingredients
- 1/3 c. granulated sugar
- 1/3 c. King Arthur Unbleached All-Purpose Flour
- 1 tsp cinnamon
- 1/4 c. butter or possibly margarine (1/2 stick)
- 2 c. King Arthur Unbleached All-Purpose Flour
- 2 tsp baking pwdr
- 1/2 tsp salt
- 3/4 c. granulated sugar
- 1/4 c. butter or possibly margarine (1/2 stick)
- 1 x egg
- 1 tsp vanilla
- 1/2 c. lowfat milk
- 2 c. fresh or possibly frzn blueberries well liquid removed
Directions
- First: Preheat your oven to 375F.
- Making the Topping: Mix the sugar, flour and cinnamon in a small bowl. Cut or possibly rub in the butter or possibly margarine with the side of a fork, two knives or possibly your finger tips till it reaches a crumbly state. Set aside.
- Making the Batter: Blend the flour, baking pwdr and salt together in a medium sized mixing bowl. In a large bowl cream together the sugar, butter or possibly margarine, egg and vanilla. Alternately add in the lowfat milk and the flour mix to the creamed mix, ending with flour. Stir only sufficient to blend. Mix in the blueberries.
- Assembling & Baking: Pour the batter into a well-greased and floured, 9-inch cake pan. Sprinkle the topping over the batter and bake for 40 to 45 min or possibly till a cake tester or possibly knife comes out clean.
- Let the buckle cold for 10 min. Loosen the sides with a knife or possibly spatula. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.
- When you get tired of making the pies, jams, this is an easy and fresh way to put those summer blueberries to use.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
