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45 minutes
Prep: 20 minutes
Cook: 25 minutes
2465 calories per serving view nutrition facts
1 servings
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| 1 | cup | sugar | |
| 1 | teaspoon | cinnamon | |
| 1 3/4 | cups | flour, all-purpose | |
| 2 | teaspoons | baking powder | |
| 1 | teaspoon | cardamom seeds | optional |
| 5 | tablespoons | butter | |
| 1 | each | egg | |
| 1/2 | cup | cream | light or milk |
| 1 | cup | blueberries |
Mix together 1 Tablespoon of the sugar and cinnamon, and set aside.
Combine the remaining sugar, the flour, baking powder, and the cardamom.
Cut in the butter until the mixture resembles corn- meal.
Beat the egg, combine with the cream or milk, and add to the batter.
Stir in until combined, then stir in the blueberries.
Spoon into a buttered 8 inch pan. Sprinkle the sugar and cinnamon mixture over the top.
Bake in a preheated 375 oven for 20 to 25 minues.
Serves 8.
| % Daily Value* | |
| Total Fat 87.0g | 134% |
| Saturated Fat 52.0g | 261% |
| Trans Fat 0.0g | |
| Cholesterol 416mg | 139% |
| Sodium 523mg | 22% |
| Total Carbohydrate 398.0g | 133% |
| Dietary Fiber 11.0g | 45% |
| Sugars 216.0g | |
| Protein 33.0g | 67% |
| Vitamin A | 57% | Vitamin C | 27% | |
| Calcium | 40% | Iron | 71% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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