Title: Grandma Rose's Blueberry Cake
Categories: Cake Fruit
Yield: 12 Servings
| 1/2 | lb | SOFTENED BUTTER |
| 2 | c | SUGAR |
| 4 | | EGGS |
| 3 | c | SIFTED FLOUR |
| 3 | ts | BAKING POWDER |
| 1/2 | ts | SALT |
| 1 | ts | VANILLA |
| 1 | c | MILK |
| 2 | c | FLOURED BLUEBERRIES |
| 2 | tb | SUGAR |
| 1 | ts | CINNAMON |
MIX TOGETHER BUTTER, 2 CUPS SUGAR, 4 EGGS, BAKING POWDER, SALT, VANILLA AND
MILK. ADD FLOUR AND MIX WELL. FOLD IN THE FLOURED BLUEBERRIES. LINE A 9" X
13" PAN WITH ALUMINUM FOIL. POUR THE BATTER INTO THE PAN AND SPRINKLE THE
TOP WITH MIXTURE OF 2TB SUGAR AND 1 TS CINNAMON. PREHEAT OVEN TO 350. BAKE
FOR 45 MINUTES. REMOVE FROM PAN. ALLOW TO COOL BEFORE REMOVING ALUMINUM
FOIL. NOTE: COATING THE BLUEBERRIES WITH FLOUR STOPS THEM FROM SINKING IN
THE
BATTER. THE ALUMINUM FOIL PREVENTS THE CAKE FROM PULLING APART
IF ANY OF THE BERRIES STICK, THIS PROVES OUT TO BE BETTER THAN
GREESING THE PAN. GOOD LUCK, GRANDMA ROSE.