Recipe 1383 - Cinnamon Blueberry Cake
Recipe 1383 - Cinnamon Blueberry Cake
(by Shirley McNevich)
1/4 cup canola oil
1 egg
1 tsp. vanilla
3/4 cup milk
1/2 tsp. salt
2 1/2 tsp. baking powder
3/4 cup white sugar
2 cups flour
2 cups fresh blueberries
Topping: 1 cup white sugar; 2 tsp. cinnamon; 2/3 cup flour; 1/2 cup
softened Parkay margarine
In a mixer add canola oil, egg and 3/4 cup white sugar--beat. Add
vanilla--beat. Add salt and baking powder--beat. Add milk slowly--
beat. Slowly add flour--beat. Remove bowl from mixer--add
blueberries and stir. In a separate bowl add 1 cup white sugar,
cinnamon, 2/3 cup flour and softened Parkay--mix with your hands or
with a pastry blender until it makes crumbs. Pour batter into a greased
and floured 11 x 7.5" glass baking dish. Sprinkle crumbs evenly over
the top of the batter. Bake at 350 degrees for 35-45 minutes--test with
a toothpick for doneness.
Continue to:
Other Recipes:
- 1320 - Fried Cauliflower
- 1322 - Double Sugar Cookies
- 1359 - Mushroom and Broccoli Pasta
- 1321 - Pork Chops and Potatoes
- 1345 - Crock Pot Fiesta Casserole
- 1389 - Frozen Fruit Salad
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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