No-Frost Blueberry Cake
Source of Recipe
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Recipe Introduction
This cake is light and moist while still being full of yum!
List of Ingredients
1 1/4 cup fresh blueberries
2 cups plus 2 Tbsp flour, divided
2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 cup sugar
2 eggs
1/2 cup light cream or evaporated milk
1/4 cup brown sugar
1 tsp nutmeg
1/2 cup finely ground walnutsRecipe
Preheat oven to 350F. Grease and lightly flour 13x9x2 inch baking pan.
Stem, wash and dry blueberries. Lightly toss blueberries with 2 Tbsp flour. Set aside. Combine 2 cups flour with baking powder and salt.
In large mixing bowl, beat butter. Slowly add sugar. Continue beating until light and fluffy. Beat in eggs, one at a time. Add dry ingredients alternately with light cream. Beat on medium speed after each addition. Carefully fold in coated blueberries. Pour into prepared pan.
In small bowl, combine brown sugar, nutmeg and walnuts. Sprinkle on top of batter. Bake for 35 minutes, or until a wooden toothpick inserted in center comes out clean.
Serves 12
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