Streusel Topped Bluebery Cake

Breakfast-Brunch
Temps de préparation:: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Temps de cuisson: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Portions: 24

Ingrédients

  • 3 tablespoons shortening
  • 1 cup sugar
  • 1 egg
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 1/3 cups fresh blueberries
  • 1/2 cup flour
  • 1/2 cup sugar
  • 2 tablespoons margarine, softened

  1. Preheat oven to 375 degrees F. Use the first 8 ingredients for the cake; the final 4 for the crumb topping.
  2. Cream shortening with sugar; beat in the egg. Sift flour, baking powder, and salt together. Add dry ingredients to shortening and sugar mixture alternately with milk.
  3. Sprinkle washed, drained blueberries with a little flour to keep them from sinking, and stir into the batter. Pour batter into greased and lightly floured pan, 11 x 9 inches in size.
  4. Mix together last 4 ingredients for crumb topping until crumbly. Sprinkle batter with crumb topping. Bake in 350 F degree oven until cake tests done, about 40 minutes.

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