|
  
Ingredients
| 2
teaspoons |
Baking
powder |
| 2
cups |
Blueberries (if canned or frozen; drain well!) |
| 1 |
Egg |
| 2
cups |
Flour |
|
1/4
cup |
Margerine |
|
1/2
cup |
Milk |
|
3/4
cup |
Sugar |
|
1/2
teaspoon |
Salt |
Crumb Mixture
|
1/2
cup |
Brown
Sugar |
|
1/4
cup |
Butter (softened or melted) |
|
1/2
teaspoon |
Cinnamon |
|
1/3
cup |
Flour |
Instructions
Pre-heat the oven at 350°F.
In a mixing bowl, using an electric mixer, beat all the ingredients, except
the blueberries, together, at medium speed until the mixture is well-mixed and
creamy, about 2 minutes.
Fold in the blueberries
Spread the mixture in a 9x12" rectangular pan.
In a small bowl, thouroughly blend the Crumb Mixture ingredients.
Spread the Crumb Mixture over the batter.
Bake at 350°F for 50 minutes or until a cake tester comes out of the center
clean.
Place on wire rack to cool off.
Best served when still warm, with ice cream or whipped cream when desired.
Source
Ann Shewman Gerrish
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