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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I seriously modified the Amish Blueberry Cake #23060 to result in this concoction. We loved it. The batter was light and fluffy and the cake moist and delicious. I frosted it with the buttercream version of white icing #16017, though frosting wasn't needed. Super yummy! Even better after sitting in fridge overnight. Ingredients:
1/2 cup butter |
3/4 cup sugar |
2 eggs |
2 cups all-purpose flour |
1/2 teaspoon salt |
3 teaspoons baking powder |
1 cup milk |
1/2 cup orange juice |
1 tablespoon cinnamon (or to taste) |
3 cups fresh blueberries |
Directions:
1. Cream butter and sugar together. Add eggs, beat well. Sift together flour, salt and baking powder. Add a little flour to the mixture. Blend slowly, alternating liquids with flour.
2. Wash blueberries. Toss with flour to coat. Fold carefully into mix.
3. Pour into 9x13 pan. Bake at 325 for 45 minutes.
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