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1/2 c Shortening
3/4 c Granulated sugar
3 Eggs
1 ts Vanilla
1/2 ts Lemon extract
1 Lemon; rind only, grated
2 c All-purpose flour; sifted
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Sour cream
1 c Blueberries
TOPPING
1/4 c Butter; softened
1/2 c Light brown sugar; packed
1/2 ts Cinnamon; ground
1/2 c All-purpose flour; sifted
Whipping cream
Blueberries
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: 16 Nov 1994 16:28:51 -0500
Preheat the oven to 350 degrees. Butter and flour a tube baking pan (9″).
Cream the shortening and the sugar. Add the eggs one at a time, mixing
thoroughly after adding each. Add vanilla and lemon extract. Add the
grated lemon rind. Sift the flour, baking powder, baking soda and salt
together. Gradually add the flour mixture to the butter mixture,
alternating with the sour cream. Fold in the blueberries. Prepare the
topping by combining the butter, sugar, cinnamon and flour in a bowl until
the mixture resembles coarse crumbs. Pour the batter into the prepared pan.
Sprinkle the topping over the batter. Bake until a toothpick inserted in
the center comes out clean (75 minutes). Let the cake cool in the pan after
removing it from the oven. Turn out onto a serving plate. Garnish with
whipped cream and blueberries.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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