- 2 cups Unbleached All-Purpose Flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 1/4 cup butter or
margarine
- 1 egg
- 1 tsp vanilla
- 1/2 cup milk
- 2 cups fresh or frozen
blueberries, well drained
Topping:
- 1/3 cup sugar
- 1/3 cup Unbleached All-Purpose Flour
- 1 tsp cinnamon
- 1/4 cup butter or
margarine
Directions
Preheat oven to 375 degrees.
In medium bowl, blend flour,
baking powder, and salt - set aside.
In large bowl, cream butter,
sugar, egg, and vanilla.
Alternately add milk and
flour mixture to creamed mixture, ending with flour. Stir only
until blended. Fold in blueberries.
Pour into well-greased and floured 9-inch cake pan. Sprinkle
with topping and bake 40-45 minutes, or until knife inserted
in center comes out clean. Let cool 10 minutes before serving.
Topping: In small
bowl combine sugar, flour, and cinnamon. Cut-in butter with
fork or finger tips until crumbly. Top muffins prior to
baking.
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