Main Page

Blueberry Cake

. . . the orange sauce makes this a gourmet dessert!

Imperial	Ingredient	Metric
2 cups	ROGERS NO ADDITIVE / ALL PURPOSE FLOUR	500 mL
1 tbsp.	baking powder	15 mL
1 tsp.	salt	5 mL
3/4 cup	sugar	175 mL
1/4 tsp.	nutmeg	1 mL
2/3 cup	butter or margarine	150 mL
2	eggs	2
3/4 cup	milk	175 mL
1 1/2 cups	blueberries, fresh or frozen	375 mL
1/4 cup	sugar	50 mL
1/4 tsp.	cinnamon	1 mL
2 tbsp.	cornstarch	25 mL
1/2 cup	sugar	125 mL
3/4 cup	frozen orange juice concentrate	175 mL
1 1/2 cups	water	375 mL

Preheat oven to 350°F (180°C).

Combine flour, baking powder, salt, sugar and nutmeg; mix thoroughly. Cut in butter until mix resembles coarse crumbs.

Beat eggs and milk together and lightly stir into dry ingredients. Fold in blueberries. (Frozen blueberries will make a thicker batter).

Spread batter in 9" x 9" (2 L) greased cake pan. Mix together sugar and cinnamon. Sprinkle on top of cake.

Bake for 40 - 50 minutes or until done. Serve warm with orange sauce.

To prepare sauce, combine cornstarch and sugar and mix well. Stir in orange juice and water. Cook over medium heat, stirring frequently until sauce thickens. Serve warm.

YIELD: 20 pieces.

Printer Friendly

Go back to Main