Ingredients
- 3/4 c. sugar
- 1/4 c. shortening
- 1 egg
1/2 c. milk
- 2 c. sifted flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 c. blueberries
CRUMB Topping
Combine and blend until crumbly:
- 1/3 c. sifted flour
- 1/2 tsp. cinnamon
- 1/4 c. soft butter
Directions
Blend sugar and shortening on medium speed, add milk and egg.
Reduce speed to low.
Sift together flour, baking powder and salt add to mixture.
Mix only until all flour has been moistened.
Fold in blueberries.
Spread batter in greased and floured 9 inch square pan.
Sprinkle Crumb topping over batter. Bake at 350 degrees for 25 to 30 minutes. Also makes about 2 dozen muffins.
Hint: Spread berries on wax paper and sprinkle a little flour
over them this keeps them from all going to the bottom of the cake. Also if berries are the big cultivated berries, decrease to 1 1/2 cups.
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