Blueberry Cake

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Ingredients

Serves
12
-
+
Conversion
Metric
Imperial
Topping:
1 cup (250 mL) packed brown sugar
1 tsp (5mL) ground cinnamon
2 tbsp (25mL) melted butter
Cake:
1/2 cup (125mL) butter, softened
1 cup (250mL) granulated sugar
2 eggs
1 tsp (5mL) vanilla
2 cups (500mL) all-purpose flour
2 tsp (10mL) baking powder
3/4 tsp (4mL) salt
2/3 cup (150mL) milk (1%)
2 cups (500mL) wild, fresh or frozen blueberries
Nutritional Facts
Amount Per Serving
330 Calories
Fat
11g
Saturated fat
6g
Trans fat
0.4g
Sodium
316g
Fibre
1g

Directions

Topping: Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.
Cake: Lightly grease and flour 9 x 13-inch (23 x 33
cm) baking pan. Set aside. Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture,
beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just
until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
Bake in preheated 350 ̊F (180 ̊C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.
Tips:
For a nut topping, replace 1/3 cup (75 mL) sugar with 1/4 cup (50 mL) all-purpose flour, and add 1/2 cup (125 mL) 0f sliced almonds or finely chopped walnuts.
Recipe provided by:
Jill and Sharon Thomas
Scotia Poultry Farm Ltd, Cole Harbour, Nova Scotia, 1st and 2nd Generation Egg Farmers.