Wednesday, July 12, 2006

Streusel-Topped Blueberry Cake

3 tablespoons shortening
1 cup sugar
1 egg
1-3/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh blueberries
Crumb Topping:
1/2 cup all-purpose flour
1/2 cup sugar
3 teaspoons butter, softened
1 teaspoon cinnamon
Preheat oven to 350 degrees F. Cream shortening with sugar and beat in the egg. Sift flour, baking powder, and salt together. Add dry ingredients to shortening-sugar mixture alternately with milk. Sprinkle washed, drained blueberries with a little flour to keep them from sinking, and stir into batter. Pour batter into a greased and lightly floured 7x11-inch pan. Mix together ingredients for crumb topping until crumbly. Sprinkle batter with topping. Bake for about 40 minutes or until cake tests done.

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