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Fresh Blueberry Cake

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Submitted by margaret25530

YIELD

1 cake

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

5 75
TABLESPOONS ML BUTTER
2 ¼ 532
1 237
CUP ML SUGAR
2 2
LARGE LARGE EGGS
¾ 177
CUP ML MILK
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON ML CINNAMON
2 473
CUPS ML BLUEBERRIES
fresh, sprinkled with a little sugar

Directions

Preheat oven to 450 degree F.

Grease 9 inch springform pan.

In mixing bowl, cut 4 tablespoons butter into flour and sugar.

When thoroughly mixed, take out ¾ cup of mixture and set aside.

To mixture remaining in bowl, add eggs, milk, baking powder and vanilla.

Beat thoroughly until batter is smooth and not grainy.

Pour batter into prepared pan; spread batter up around sides of pan, completely lining pan and forming a hollow in center of pan.

Place blueberries in hollow.

Add 1 tablespoon butter and cinnamon to reserved ¾ cup flour mixture; work mixture with fingers until crumbly.

Sprinkle crumbs on top of berries.

Bake for 5 minutes.

Reduce heat to 350℉ (180℃) F and bake 20 minutes more.

Serve warm or cold.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 680 25% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 158mg 7%
Total Carbohydrate 39g 39%
Dietary Fiber 4g 16%
Sugars g
Protein 25g
Vitamin A 14% Vitamin C 12%
Calcium 14% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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