Bake Time
40-50 minYield
20 servingsRating
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Loading...| 1 tbsp baking powder | |
| 1 tsp salt | |
| 3/4 cup sugar | |
| 1/4 tsp nutmeg | |
| 2 /3 cup butter | |
| 2 eggs | |
| 3/4 cup milk | |
| 1 1/2 cups blueberries – fresh or frozen | |
| 1/4 cup sugar | |
| 1/4 tsp cinnamon | |
| 2 cups ROGERS NO ADDITIVE or All PURPOSE FLOUR 473 mL |
The bright orange sauce makes this a gourmet dessert.
| 1. | Preheat oven to 350 °F (175 °C) |
| 2. | Combine Rogers All Purpose Flour, baking powder, salt, sugar and nutmeg; mix thoroughly. Cut in butter until mix resembles coarse crumbs. |
| 3. | Beat eggs and milk together and lightly stir into dry ingredients. |
| 4. | Toss blueberries in 2 tbsp flour or cinnamon sugar. Gently fold the blueberries into the batter. (Frozen blueberries will make a thicker batter.) |
| 5. | Spread batter into a greased 2L (9” x 9”) cake pan. Mix together sugar and cinnamon. Sprinkle on top of cake. Bake for 40 – 50 minutes or until tester comes out clean. Serve warm with orange sauce. |
| 6. | Orange Sauce: Combine cornstarch and sugar and mix well. Stir in orange juice and water. Cook over medium heat, stirring frequently until sauce thickens. Add orange liqueur to the sauce before serving. |
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