Name: Blueberry Cake
Yield: 4 servings
Ingredients: 2 c. fresh blueberries; juice of 1/2 lemon; 3/4 c. sugar; 3 Tbsp. butter; 1/2 c. milk; 1 c. sifted flour; 1 tsp. baking powder; 1/4 tsp. salt; 1/2 c. sugar; 1 Tbsp. cornstarch; 1/2 tsp. salt; 1 c. boiling water

Servings: 4 persons

2 c. fresh blueberries
juice of 1/2 lemon
3/4 c. sugar
3 Tbsp. butter
1/2 c. milk
1 c. sifted flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
1 Tbsp. cornstarch
1/2 tsp. salt
1 c. boiling water

1
Place blueberries evenly in bottom of well-greased 8 x 8-inch baking dish.
2
Sprinkle with lemon juice.
3
Cream sugar and butter together.
4
Add milk alternately with flour, baking powder and salt which have been sifted together.
5
Mix well and smooth the batter carefully and evenly over blueberries in pan.
6
Combine sugar, cornstarch and salt.
7
Blend thoroughly so cornstarch will not lump.
8
Sprinkle evenly over batter.
9
Pour boiling water over all but do not stir.
10
Bake at 400u00b0 for 45 to 50 minutes.
11
If top begins to brown too much, lower heat for last 15 minutes.
12
Yield: 6 to 8 servings.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Blueberry Cake

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