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This is a cross between a cake and a muffin--original recipe from 'The Flexitarian Kitchen'

Blueberry Cake

For a 13x9" cake, you will need:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
1 cup granulated sugar
1 egg
1/2 cup milk
2 cups blueberries, either fresh or frozen (not thawed)

preheat your oven to 350 degrees

cream together the butter, sugar, and egg

Next, sift together your dry ingredients

add 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.


This batter is very stiff.

Now fold in your blueberries. Try not to smoosh them too much. Spread them in a greased 13x9" pan

Sprinkle 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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