Blueberry Graham Cake
Yield
servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| ¾ | cup |
milk
|
|
| 1 | pint |
blueberries
|
*
|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| garnish | |||
| 1 | x |
blueberries
|
*
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 177 | ml |
milk
|
|
| 473 | ml |
blueberries
|
*
|
| 237 | ml |
all-purpose flour
|
|
| 355 | ml |
graham cracker crumbs
|
*
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| garnish | |||
| 1 | x |
blueberries
|
*
|
| 1 | x |
whipped cream
|
*
|
Directions
Cream butter and beat in sugar.
Beat in eggs, one at a time.
Stir in milk.
Combine blueberries, graham cracker crumbs, flour, baking powder and baking soda.
Add all at once to egg mixture and beat until smooth.
Pour into a greased 8 inch spring form baking pan.
Bake in a preheated 375℉ (190℃) F oven for 50 to 60 minutes, or until top is richly browned.
Arrange blueberries over top of cake and garnish with a dollop of whipped cream.
