VIVIENNE CORN’S BLUEBERRY CAKE
TOPPING:1 stick soft butter
2 teaspoons cinnamon
2/3 cup flour
½ cup sugar
CAKE:4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 stick soft butter
1½ cups sugar
2 eggs
1 cup milk
4 cups fresh blueberries
- Wipe a 9 x 13-inch baking pan with the inside of the butter wrappers, greasing the pan well in the corners. Preheat oven to 350 degrees, rack in middle.
- Get out 1 small bowl and two large bowls. Make the topping: In the small bowl, mash the butter, cinnamon, flour and sugar with your fingers until mixture just forms crumbles. Set aside.
- For the cake, into a large bowl sift flour, baking powder and salt.
- In a second large bowl, beat butter and sugar until light and fluffy. On low speed, beat in eggs one at a time, stopping just as each is absorbed into the mixture.
- On low speed, add portions of the sifted flour mixture alternately with milk, ending with flour.
- Gently stir in blueberries. Transfer batter to baking pan. Top with cinnamon crumbles.
- Bake 45 minutes. A toothpick inserted into the center of the cake should come out clean.