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60 minutes
Prep: 15 minutes
Cook: 45 minutes
772 calories per serving view nutrition facts
1 cake
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| 2 | cups | flour, all-purpose | |
| 2 | teaspoons | baking powder | double-acting |
| 1/2 | teaspoon | salt | |
| 4 | tablespoons | butter | |
| 3/4 | cup | sugar | |
| 1 | each | egg | beaten |
| 1/2 | cup | milk | |
| 2 | cups | blueberries | resh |
| Crumb topping | |||
| 1/2 | cup | sugar | |
| 1/4 | cup | flour, all-purpose | |
| 1/2 | teaspoon | cinnamon | ground |
| 4 | tablespoons | butter | |
Combine flour, baking powder and salt.
Set aside.
Cream butter and gradually beat in sugar.
Add egg and milk and beat until smooth.
Add dry ingredients.
Dust blueberries lightly with flour.
Fold into batter.
Spread into greased and floured 9 inch square baking pan.
To prepare topping: mix together sugar, flour and cinnamon.
Cut in butter and mix into coarse crumbs.
Sprinkle crumb mixture over cake batter.
Bake at 375 degrees F for 40 - 45 minutes.
| % Daily Value* | |
| Total Fat 25.0g | 39% |
| Saturated Fat 15.0g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 487mg | 20% |
| Total Carbohydrate 129.0g | 43% |
| Dietary Fiber 4.0g | 15% |
| Sugars 72.0g | |
| Protein 10.0g | 21% |
| Vitamin A | 17% | Vitamin C | 12% | |
| Calcium | 11% | Iron | 22% |
* 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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