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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2/3 c. softened butter 1/3 c. granulated sugar 2 eggs 2/3 c. orange juice 1 tsp. vanilla 2 2/3 c. all-purpose flour 4 tsp. baking powder 1/2 tsp. salt 1 1/4 c. wild (small) blueberries (if frozen, do not thaw) To sprinkle batter: 1/3 c. granulated sugar + 1 Tbs. Cinnamon Instructions: Cream together the butter and sugar. Add the eggs, juice & vanilla in gradually. (Batter will look curdled.) Combine flour, baking powder & salt separately; add to batter and mix just until blended. Gently stir blueberries in by hand. Spread batter into a greased pan (see below). Mix the sugar & connamon together; sprinkle liberally over cake. Bake at 350 degrees until a toothpick inserted in the middle comes out with no wet batter (moist crumbs are fine). Pan sizes & cooking times: For a 9x13 cake, approx. 20 minutes. For a taller, more attractive presentation, use a 9x9 pan, 4 mini-loaf pans, or 4 mini- springforms, and bake approx. 35 - 40 minutes. Cool, and serve sprinkled with powdered sugar. Notes: NOTES: This is a favorite recipe of Grandma's from my childhood. The taste is similar to a scone or biscuit. Increase the sugar in the batter if you prefer a sweeter treat. |
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