Sunday, June 12, 2011

Blueberry Breakfast Cake

A nice summer treat.  Called blueberry breakfast cake, but good anytime.  From the Sturbridge Kitchens cookbook.
Cream together 2-3 tbsp Spry (Crisco/shortening)
1 cup sugar
Add 1 egg unbeaten
Sift together and add
2 cups flour (all purpose)
1 tsp baking powder
1/2 tsp. salt
Add 1 cup milk
2 cups blueberries (floured) Flouring helps the blueberrries to be distributed evenly in the cake)

Bake 30 minutes at 350 degrees in brown tin.  (9 in square)
Delicious hot bread, especially for luncheon or supper. 

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