Fresh Blueberry Cake
|Fresh blueberries||2 Cup (32 tbs)|
|Flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 Cup (16 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
Wash fresh cultivated blueberries and spread on paper toweling.
Sprinkle with a little sugar and let dry while making batter.
In a bowl, cut butter into flour and sugar as if for a pie crust.
When thoroughly mixed, take out 3/4 cup of the crumb mixture and set aside.
To remainder in bowl, add eggs, milk, baking powder and vanilla.
JBeat thoroughly until all sugar is assimilated and batter is not grainy.
Pour batter into buttered 9-inch spring pan and work up around sides of pan to form a lining of dough.
Place blueberries into hollow of batter.
To the reserved 1/2 cup of crumbs, add 1 tablespoon butter and cinna- mon and work with fingers to make crumbly.
Sprinkle crumbs over top of berries.
Bake in a very hot oven at (450° F.) for 5 minutes.
Reduce heat to (350° F.) and continue baking for 20 minutes more.
Serve warm or cold.