Blueberry Butter Buckle
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CAKE
¾ cup white sugar
¼ cup butter
1 egg
2 cups flour
2 tsp baking powder
½ tsp salt
½ cup milk
¾ cup Muirhead Blueberry Butter
CRUMB TOPPING
1/3 cup flour
½ cup white sugar
½ tsp cinnamon
¼ cup butter
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Preheat over to 375 º F. For cake, cream together sugar and butter, then beat in egg. Sift together flour, baking powder, and salt. Add to sugar mix, alternating with milk. Stir until just moist. Blend in Muirhead Blueberry Butter. Pour into greased and floured 9 x 13 inch pan. For crumb topping, mix remaining flour, sugar and cinnamon. Cut in butter until crumbs form. Top with crumb mixture. Bake for 45 min. Serves 10.
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| Muirhead – 2007 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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