… a sprinkle of sugar and nutmeg means no icing is required
Prep Time
20 minutesBake Time
25-30 minYield
24-30Rating
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Loading...| 1/2 cup margarine, 125 mL | |
| 1 cup sugar, 250 mL | |
| 2 eggs, 2 | |
| 1/2 cup milk, 125 mL | |
| 2 cups ROGERS NO ADDITIVE OR ALL PURPOSE FLOUR, 500 mL | |
| 2 tsp. baking powder, 10 mL | |
| 1 1/2 cups fresh blueberries, 375 mL | |
| 1 tbsp. flour | |
| Topping | |
| 2 tbsp. sugar, 30 mL | |
| 1/2 tsp. Nutmeg, 2 mL mL |
… a sprinkle of sugar and nutmeg means no icing is required
| 1. | Preheat oven to 350 C ( 175 F). Lightly grease 9” by 13” pan. |
| 2. | Cream margarine until light, gradually add sugar, beating until fluffy. |
| 3. | Beat in eggs, followed by milk. |
| 4. | Combine flour and baking powder, blend into creamed mixture, beating until combined. |
| 5. | Toss fresh blueberries with 1 tbsp. flour and mix gently into the batter. |
| 6. | Spoon batter into prepared pan and sprinkle with topping. |
| 7. | Bake 25 -30 minutes or until cake tester inserted in centre comes out clean. |
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