RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2368
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| Recipe Name: |
Blueberry Boy Bait |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
20.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
50.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.18
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If using frozen blueberries, do not let them thaw, as they will turn the batter a blue-green color. Cake can be stored in airtight container at room temperature up to 3 days.
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Ingredients:
1 Cup milk, whole
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Directions:
For the cake:
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
Whisk 2 cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter, brown sugar and 1/2 cup white sugar on medium-high speed until fluffy, about 2 minutes. Add eggs, one at a time, beating until just incorporated.
Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining 1 teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter.
Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. |
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| Nutrition per Serving: |
| Calories: |
350 |
Total Carbs: |
43.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
54.8 |
Fat: |
17.4 |
Protein: |
4.47 |
| Fiber: |
0.88 |
Sodium: |
229.12 |
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