4 cups flour
4 teaspoons baking powder
1 teaspoon of salt
½ cup (one stick) butter
½ cup sugar
1 cup plus 2 tablespoons milk
4 cups (2 pints) blueberries
Sift the flour, baking powder and salt together into a bowl. Set aside. Then add sugar and butter to a bowl. Mix with an electric beater until creamy. Add the eggs one at a time, beat until creamy. Then add two tablespoons of milk to batter. Mix it in. Using a slotted spoon, add milk and flour mixture to batter slowly, one at a time. Mix after each time until all the ingredients are blended. The batter should be very thick.
Sift two tablespoons flour into a bowl. Add blueberries, and shake to coat. Add them to the batter, mixing the blueberries so they are even throughout.
Spoon into a 13 x 9 greased and floured pan. Set aside.
Mix ingredients together with a pastry blender until crumbly. Use hands to break mixture into small pieces. Put on top of cake batter.
Place into a preheated 375 degree oven. Bake for 50-60 minutes, checking at 50 minutes. Cake is done when an inserted toothpick comes out clean.
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