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Blueberry Breakfast Cake
3 1/2 cups flour
1 1/2 cups packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter
1 1 /2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 cups buttermilk
2 eggs
1/4 cup apple butter
1 teaspoon vanilla extract
3 cups blueberries
2 tablespoons butter
Mix the flour, brown sugar, cinnamon, nutmeg and salt in a bowl. Cut in 1/2 cup butter until coarse crumbs form. Reserve 1 cup of the flour mixture. Add baking powder and baking soda to the remaining flour mixture and mix well. Beat in the buttermilk, eggs, apple butter and vanilla. Pour into a 9 x 13 inch baking dish sprayed with non-sticking cooking spray. Top with blueberries. Cut 2 tablespoons of butter into the reserved flour mixture. Sprinkle over the blueberries. Bake at 350 degrees for 50 minutes. Cool before serving. Yield: 10-12 servings.
3 1/2 cups flour
1 1/2 cups packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter
1 1 /2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 cups buttermilk
2 eggs
1/4 cup apple butter
1 teaspoon vanilla extract
3 cups blueberries
2 tablespoons butter
Mix the flour, brown sugar, cinnamon, nutmeg and salt in a bowl. Cut in 1/2 cup butter until coarse crumbs form. Reserve 1 cup of the flour mixture. Add baking powder and baking soda to the remaining flour mixture and mix well. Beat in the buttermilk, eggs, apple butter and vanilla. Pour into a 9 x 13 inch baking dish sprayed with non-sticking cooking spray. Top with blueberries. Cut 2 tablespoons of butter into the reserved flour mixture. Sprinkle over the blueberries. Bake at 350 degrees for 50 minutes. Cool before serving. Yield: 10-12 servings.
