-HVSK70B NANCI BUSHNER 1 c Sugar 2 c Flour 2 c FRESH blueberries 1 Egg 2 ts Baking powder 1/4 c Oil 1/2 c Milk
CRUMB TOPPING:
1/2 c Sugar 2 tb Butter 1/4 c Flour 1/2 ts Cinnamon Mix above. Fold in blueberries. Put into a loaf pan and top with crumbs: Bake in the loaf pan at 350 for approximately one hour! Enjoy! I saw the title and had to submit my cake recipe. The family LOVES it! You can only make it with fresh blueberries as I've tried it with the frozen and it's not good at all. Posted on PRODIGY*,August 1994; formatted by Elaine Radis; PRODIGY ID: BGMB90B; GEnie ID: E.RADIS -----
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Buttermilk Blueberry Muffins
This recipe was created especially for PROMISE ME by Chef Shawn Bucher, author of The First Timer's Cookbook and Nancy Miles, author of In Good Taste: Create Your Own Family History Cookbook. They spent a lot of time experimenting and I personally had the pleasure of trying several different versions until they settled on what they considered was PERFECTION. The topping is awesome too.
Shawn's link is:
Nancy's Link is:
BUTTERMILK BLUEBERRY MUFFINS
Makes 1 ½ dozen
5 Tbsp. Butter or Canola or Vegetable Oil
1 cup Sugar
2 large Eggs
½ tsp. Vanilla Extract
1 Tbsp. Baking Powder
½ tsp. Baking Soda
3 cups Cake Flour
½ tsp. Salt
1 tsp. Lemon Zest
1 cup Buttermilk
1 cup Frozen Blueberries
PROCEDURE:
1. Pre-heat Oven to 350 degrees and gather all ingredients together.
2. Mix Sugar, lemon zest, oil or butter, vanilla and egg together until soft and thick.
3. In a separate bowl, mix Baking Powder, Cake Flour, Salt and Baking soda together. Add in the frozen blueberries to the dry ingredients and lightly coat (make sure they are frozen and hard).
4. Add dry ingredients to wet mixture, alternating with Buttermilk.
5. Spray muffin containers very well with cooking spray.
6. Distribute batter evenly between 18 baking cups, putting directly in the muffin tin.
7. Fill any unfilled spots in muffin containers with water to ensure muffins cook evenly.
8. Cook in the oven for approximately 15 minutes and remove from oven and let cool for 1 to 2 minutes before removing from baking pan.
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