Streusel-Topped Blueberry Cake


3 tablespoons shortening
1 cup sugar
1 egg
1-3/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh blueberries
Crumb Topping:
1/2 cup all-purpose flour
1/2 cup sugar
3 teaspoons butter, softened
1 teaspoon cinnamon


Preheat oven to 350 degrees F. Cream shortening with sugar and beat in the egg. Sift flour, baking powder, and salt together. Add dry ingredients to shortening-sugar mixture alternately with milk. Sprinkle washed, drained blueberries with a little flour to keep them from sinking, and stir into batter. Pour batter into a greased and lightly floured 7x11-inch pan. Mix together ingredients for crumb topping until crumbly. Sprinkle batter with topping. Bake for about 40 minutes or until cake tests done.


12 servings


Cabernet Inn, North Conway, NH

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