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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 15 |
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When I lived at home with my family, we would make this snack cake a lot. We always had blueberries stored in the freezer from summer berry-picking season. This recipe is very sweet but well worth the carbs! Please note this cake batter spreads out thin and does not rise much at all once baked. It is not meant to do so. Also, please note that the glaze is optional per your sweet tooth preference. It could also be halved for those who prefer less sweetness. Ingredients:
1 cup flour |
1/4 teaspoon salt |
2/3 cup sugar |
1 1/4 teaspoons baking powder |
1/2 teaspoon cinnamon, ground |
1/3 cup shortening |
1 egg |
1/2 cup milk |
1 cup blueberries |
1 cup powdered sugar |
1/4 teaspoon salt |
2 tablespoons milk, warmed |
Directions:
1. Preheat oven to 350 degrees.
2. Combine first eight ingredients.
3. Gently fold blueberries into batter.
4. Spread batter into a greased 13 x 9-inch baking pan.
5. Bake for 25-30 minutes or until top of cake is lightly golden.
6. For optional glaze, combine last three ingredients (powdered sugar, salt and warm milk). Blend until smooth and drizzle over warm cake.
7. Slice cake into 2-inch pieces and serve warm.
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