Blueberry Breakfast Cake, the Best!
Yield
1 cakePrep
20 minCook
60 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
milk
|
|
| 1 ½ | cups |
blueberries
fresh or frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
milk
|
|
| 355 | ml |
blueberries
fresh or frozen |
|
Directions
Mix together the flour, baking powder and salt.
Cut in the shortening.
Combine eggs with milk and sugar.
Combine flour mixture with wet ingredients.
Flour berries and fold gently into batter.
Bake in greased loaf pan one hour at 350℉ (180℃).
