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BLUEBERRY BUCKLE CAKE 3/4 c. sugar 1/4 c. margarine 1 egg 1/2 c. milk Cream together sugar and margarine. Add egg and stir in milk. Sift together: 2 c. flour 2 tsp. baking powder 1/2 tsp. salt Add to cream mixture, mix with spoon. Add 2 cups of fresh or frozen blueberries. If the blueberries are fresh, freeze first so when using the batter does not turn purple. If frozen use that way, just separate. Grease or Pam 9-inch square cake pan. Spread half of batter in pan and put half of blueberries (1 cup), press into dough. Spread the rest of the batter on top. Put remaining blueberries on top and press into batter. Topping: 1/2 c. sugar 1/3 c. flour 1/2 tsp. cinnamon 1/4 c. margarine Mix sugar, flour and cinnamon together. Cut in marga- rine and sprinkle over cake. Bake in 375 degrees oven for 45 to 50 minutes. Serve warm. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |