Blueberry Morning Cake

Last weekend I made this cake for the women’s retreat.  Several people asked about the recipe so I am including it here.

This is a great cake to make especially as blueberries come into season, but frozen blueberries also work quite well.  It is pretty easy to make and works equally for a brunch or lunch dish as well as for dessert.  To make this for a 9x12 inch pan, I use 1 ½ times the ingredients.  You could also bake this in a loaf pan or in a round cake pan and cut wedges.  It is a very versatile recipe.  I hope you all enjoy it.

Blueberry Morning Cake

Cake: 

• 1 ½ cups all-purpose flour
• ½ cup white sugar
• 2 ½ teaspoons baking powder
• 1 pinch salt
• ½ cup milk
• ¼ cup vegetable oil
• 1 egg
• 2 cups blueberries

Topping:

• ⅓ cup all-purpose flour
• ½ cup white sugar
• ¾ teaspoon ground cinnamon
• ¼ cup margarine

Preheat oven to 350°F. Grease and flour a 9 inch square pan.

In a large bowl, mix together the flour, sugar, baking powder, and salt.  Make a well in the center and pour in the milk, oil, and egg.  Mix well.  Stir in the blueberries.  Pour into prepared pan.

For the topping combine ⅓ cup flour, ½ cup sugar, and ¾ teaspoon cinnamon in a small bowl.  Cut in the margarine until crumbly.  Sprinkle over cake.

Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Allow to cool.  Enjoy.

This cake slices nicely if allowed to cool thoroughly first.