You may also like
Categories:
sugar Arthur unbleached cinnamon butter Arthur unbleached baking pwdr salt sugar butter egg vanilla milk blueberries well
Viewed: 61 - Published at: a year agoIngredients
- 1/3 c. granulated sugar
- 1/3 c. King Arthur Unbleached All-Purpose Flour
- 1 tsp cinnamon
- 1/4 c. butter or possibly margarine (1/2 stick)
- 2 c. King Arthur Unbleached All-Purpose Flour
- 2 tsp baking pwdr
- 1/2 tsp salt
- 3/4 c. granulated sugar
- 1/4 c. butter or possibly margarine (1/2 stick)
- 1 x egg
- 1 tsp vanilla
- 1/2 c. lowfat milk
- 2 c. fresh or possibly frzn blueberries well liquid removed
Method
- First: Preheat your oven to 375F.
- Making the Topping: Mix the sugar, flour and cinnamon in a small bowl.
- Cut or possibly rub in the butter or possibly margarine with the side of a fork, two knives or possibly your finger tips till it reaches a crumbly state.
- Set aside.
- Making the Batter: Blend the flour, baking pwdr and salt together in a medium sized mixing bowl.
- In a large bowl cream together the sugar, butter or possibly margarine, egg and vanilla.
- Alternately add in the lowfat milk and the flour mix to the creamed mix, ending with flour.
- Stir only sufficient to blend.
- Mix in the blueberries.
- Assembling & Baking: Pour the batter into a well-greased and floured, 9-inch cake pan.
- Sprinkle the topping over the batter and bake for 40 to 45 min or possibly till a cake tester or possibly knife comes out clean.
- Let the buckle cold for 10 min.
- Loosen the sides with a knife or possibly spatula.
- Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.
- When you get tired of making the pies, jams, this is an easy and fresh way to put those summer blueberries to use.
