Cake-Topped Blueberry Dessert |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 9 |
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Bountiful blueberries are the basis for this refreshing meal-ender from Ellen Carleton of Mont Vernon, New Hampshire. A yummy cake layer with delicate orange flavor crowns sweet berriesit's perfect for summer menus, she says. And it can be made in a jiffy. Ingredients:
3 cups fresh or frozen blueberries |
1/2 cup packed brown sugar |
1 tablespoon butter |
3 tablespoons shortening |
1/2 cup sugar |
1 egg |
1 teaspoon grated orange peel |
1-1/4 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/3 cup orange juice |
Directions:
1. In a saucepan, combine the blueberries, brown sugar and butter; cook for 5 minutes or until saucy. Pour into an 8-in. square baking dish coated with cooking spray. In a bowl, cream shortening and sugar. Beat in egg and orange peel. Combine the flour, baking powder and salt; add to the creamed mixture alternately with orange juice, beating just until combined.
2. Drop batter by spoonfuls over blueberry mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center of cake comes out clean. Serve warm. Yield: 9 servings.
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