Down East Blueberry Cake
Yield
8 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
blueberries
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
sugar
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
milk
warm |
|
| ½ | cup |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
blueberries
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
sugar
|
|
| 1.3 | ml |
cinnamon
|
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
milk
warm |
|
| 118 | ml |
margarine
|
|
Directions
Cream sugar and margarine, add the eggs and beat well.
Add the flour, baking powder and salt mixture then the ½ cup warm milk.
Add lastly the blueberries which have been tossed with 2 tablespoons of the flour.
Put in a 9 inch greased and floured pan and sprinkle with the ¼ cup sugar mixed with the ¼ teaspoon cinnamon.
Bake in 350℉ (180℃) oven for 35 min.
