And finally desert. Blueberry Crumb Cake
Ingredients: 1 and one half cups butter, softened 3 cups all-purpose flour 2 cups sugar 1 tsp. cinnamon 1 Tbsp. baking powder One half tsp. ground nutmeg One quarter tsp. ground cloves 1 tsp. salt 3 eggs Three quarters cup milk 3 cups fresh blueberries, washed with stems removed and patted dry 2 cups heavy cream Directions: Prepare crumb topping by combining half of the butter, 1 cup flour, 1 cup sugar and the cinnamon in a bowl and mix together until a crumb mixture forms and set aside. Combine remaining butter, sugar and flour, baking powder, nutmeg, cloves and salt and mix, add eggs and milk and beat until mixed well. Gently stir in blueberries. Place blueberry mixture in a greased and floured 13 x 9-inch baking pan and top with reserved crumb mixture. Bake at 375 for 40 - 50 minutes. Serve warm with cream poured on top. Steve Boodram --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Deaf-Blind Inspirational Life Group" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [EMAIL PROTECTED] For more options, visit this group at http://groups.google.com/group/DBILG?hl=en -~----------~----~----~----~------~----~------~--~---
