1 c Sugar
1 ts Cinnamon
1 3/4 c Flour
2 ts Baking powder
1 ts Cardamom (optional)
5 tb Butter
1 Egg
1/2 c Cream, light or milk
1 c Blueberry
Mix together 1 Tablespoon of the sugar and cinnamon, and set aside. Combine
the remaining sugar, the flour, baking powder, and the cardamom. Cut in the
butter until the mixture resembles corn- meal. Beat the egg, combine with
the cream or milk, and add to the batter. Stir in until combined.,then stir
in the blueberries. Spoon into a buttered 8 inch pan. Sprinkle the sugar
and cinnamon mixture over the top. Bake in a preheated 375 oven for 20 to
25 minues. Serves 8. From Horticulture Magazine,1985. This is very similiar
to a coffee cake served in Peggys Cove, Nova Scotia. Do not omit the
cardamom;that it what gives the cake a unique flavor.
Yields
1 Servings