Streusel Topped Blueberry Cake

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This was one of my mother’s favorite recipes. It can be made with either fresh or frozen blueberries. But I will warn you, it is addictive.

3 Tablespoons shortening
1 cup granulated sugar
1 egg
1 ¾ cup sifted flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 ½ cups fresh blueberries (or 1 can, drained)

Crumb Topping:
½ cup flour
½ cup sugar
2 tablespoons soft margarine
1 teaspoon cinnamon

Preheat oven to 375 degrees F. Cream shortening with sugar; beat in the egg. Sift flour, baking powder, and salt together. Add dry ingredients to shortening and sugar mixture alternately with milk. Sprinkle washed, drained blueberries with a little flour to keep them from sinking, and stir into the batter. Pour batter into greased and lightly floured pan, 11 x 7 inches in size. Mix together ingredients for crumb topping until crumbly. Sprinkle batter with crumb topping. Bake in 350 F degree oven until cake tests done, about 40 minutes.

Serves 8-12