Simple & Sensational Blueberry Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
I found this recipe a few years ago in a Robin Hood Baking Festival recipe booklet. Simple, one-step mixing which makes this cake is very light, has a wonderful taste and freezes well. Ingredients:
2 cups flour |
1 cup white sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs |
1/2 cup milk |
1/3 cup butter or 1/3 cup margarine, melted |
1 teaspoon grated fresh lemon rind |
1 tablespoon lemon juice |
1 (300 g) package unsweetened frozen blueberries, divided |
2 tablespoons white sugar |
1/4 cup sliced almonds |
Directions:
1. Grease a 9 square cake pan.
2. In a large bowl combine the flour, 1 cup sugar, baking powder, salt, eggs, milk, melted butter, lemon rind and juice.
3. Blend at low speed until all ingredients ar moistened, then beat at medium speed for 2 minutes.
4. Stir in 1 cup blueberries and spread evenly into the greased 9 square cake pan.
5. Sprinkle remaining blueberries on top and then sprinkle 2 tablespoons sugar and almonds on top of blueberries.
6. Bake at 350 for 55-65 minutes, cool on rack and serve warm or cold.
7. Hint: when in season use fresh blueberries and check shorter baking time for doneness.
|
|