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BLUEBERRY SNACK CAKE

2 cups flour
l-l/2 cups sugar
l/2 cup cold butter
l tsp. baking powder
l cup milk
2 eggs separated
2 cups fresh or frozen blueberries (if frozen, do not thaw)
In mixing bowl combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 cup for topping. Add the b aking powder, milk and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form; fold into batter. Pour into greased 9xl3″ dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350 for 30-35 mins or until golden brown and pick comes out clean.
Yield: l5-l8 servings.
taste of home magazine

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https://recipes.connorbowen.com/recipe/blueberry-snack-cake/