This is a cross between a cake and a muffin--original recipe from 'The Flexitarian Kitchen'Blueberry CakeFor a 13x9" cake, you will need:2 1/2 cups all-purpose flour2 1/2 teaspoons baking powder1/2 teaspoon salt1/2 cup (1 stick) butter1 cup granulated sugar1 egg1/2 cup milk2 cups blueberries, either fresh or frozen (not thawed)preheat your oven to 350 degreescream together the butter, sugar, and eggNext, sift together your dry ingredientsadd 1/2 of the dry mixture to the creamed sugar/butter/eggs. Mix it in for just a minute or so with the mixer.Add 1/2 of the milk. Mix it in for just a minute or so with the mixer.Repeat.This batter is very stiff. Now fold in your blueberries. Try not to smoosh them too much. Spread them in a greased 13x9" panSprinkle the top of this with sugar.Two or three tablespoons is fine.bake it for 30-45 minutes.Personal Notes--I cut the recipe in half and used a sprayed 9x9 pan. It took 20 minutes to bake. I used frozen blueberries which I quickly rinsed just enough to get the frost off before very gently folding them into the batter.
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