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Ingredients
- 2 cups
King Arthur Unbleached All-Purpose Flour
- 2 tsp
baking powder
- 1/2 tsp
salt
- 3/4 cup
sugar
- 1/4 cup
butter or margarine
- 1 egg
- 1 tsp
vanilla
- 1/2 cup
milk
- 2 cups
fresh or frozen blueberries, well drained
Topping:
- 1/3 cup
sugar
- 1/3 cup
King Arthur Unbleached All-Purpose Flour
- 1 tsp
cinnamon
- 1/4 cup
butter or margarine
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Directions
Preheat oven to
375 degrees.
In medium bowl,
blend flour, baking powder, and salt - set aside.
In large bowl,
cream butter, sugar, egg, and vanilla.
Alternately add
milk and flour mixture to creamed mixture, ending
with flour. Stir only until blended. Fold in
blueberries.
Pour into well-greased and floured 9-inch cake
pan. Sprinkle with topping and bake 40-45 minutes,
or until knife inserted in center comes out clean.
Let cool 10 minutes before serving.
Topping: In
small bowl combine sugar, flour, and cinnamon.
Cut-in butter with fork or finger tips until
crumbly. Top muffins prior to baking.
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