VERMONT BLUEBERRY PUDDING CAKE
2 c. flour (fork-stir before
measuring)
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
1/4 c. butter or margarine
1 egg
1/2 c. milk
2 c. fresh blueberries
Topping:
1/2 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
1/4 c. softened butter or
margarine
Blend topping ingredients together and set aside.
Thoroughly stir together flour, baking powder and salt.
Cream butter and sugar; beat in egg. Add flour mixture and
milk and stir just until dry ingredients are dampened. Fold in
blueberries. Pour into a greased 9-inch square cake pan.
Sprinkle with topping mixture. Bake in a preheated oven at
375 degrees for 45 to 50 minutes. Cut in pan; serve warm or cold.
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