This is a HUGE hit in my house... my kids love to put their (very clean) hands in the bowl and mush the crumble topping for me. It's fun to make together and a great measuring activity! Enjoy!BLUEBERRY BRUNCH CAKE
2 c. enriched flour
1 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
2 eggs
1 c. milk
1 pt. blueberries
Cut together sugar and shortening. Sift together flour,
baking powder, and salt. Combine eggs and milk. Stir
together all ingredients and fold in blueberries. Pour
batter into a greased and floured 9x13 inch pan. Sprinkle
with topping.
TOPPING FOR BLUEBERRY BRUNCH CAKE:
2/3 c. sugar
1/2 c. flour
2 tsp. cinnamon
6 tsp. butter
1 c. flaked coconut
Mix together all ingredients until crumbly in texture.
Sprinkle on top of cake batter before baking. Bake at 375
degrees for 25 to 30 minutes.
2 c. enriched flour
1 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
2 eggs
1 c. milk
1 pt. blueberries
Cut together sugar and shortening. Sift together flour,
baking powder, and salt. Combine eggs and milk. Stir
together all ingredients and fold in blueberries. Pour
batter into a greased and floured 9x13 inch pan. Sprinkle
with topping.
TOPPING FOR BLUEBERRY BRUNCH CAKE:
2/3 c. sugar
1/2 c. flour
2 tsp. cinnamon
6 tsp. butter
1 c. flaked coconut
Mix together all ingredients until crumbly in texture.
Sprinkle on top of cake batter before baking. Bake at 375
degrees for 25 to 30 minutes.
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