Ingrients & Directions
1 pt Fresh blueberries
1 Stick butter
1 c Sugar
2 Eggs
2 c Flour
1 ts Baking powder
1/2 ts Baking soda
1 ts Lemon juice
1 c Sour cream
TOPPING
1 c Flour
1/2 Stick butter
1/3 c Sugar
1 ts Cinnamon
Cream butter & sugar. Add eggs. Blend dry ingredients, add these
alternately with sour cream and lemon juice. Shake berries in a brown pager
bag with flour. Mix gently into batter. Pour into 9 x 13 greased pan.
Topping: Mix together and sprinkle on cake.
I have made these as muffins for my kids school lunches.
Yields
1 Servings