Blueberry Cake

Course : Cakes
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1 1/2 Cups Flour
1 Cup Sugar
1 Dash Salt
1/2 Cup Unsalted Butter -- softened
1 large Egg Yolk
4 Cups Blueberries
1 Tablespoon Lemon Juice
3 Tablespoons Tapioca -- quick-cooking
1/4 Teaspoon Salt
1/8 Teaspoon Cinnamon
 

Preparation / Directions:

Combine the flour, 1/2 cup sugar, dash salt, and butter. Mix with a pastry blender until crumbs are formed. Measure 3/4 cup and set aside. Mix the remaining crumbs with the egg yolk and press mixture over greased bottom and sides of a 9-inch springform pan. (Go about 3/4 inch up the sides) Combine blueberries, lemon juice, remaining 1/2 cup sugar, tapioca, salt, and cinnamon. Let stand 15 minutes. Preheat oven to 425. Spoon blueberry mixture into crumb-lined pan. Bake 20 minutes. Then, sprinkle with the 3/4 cup reserve crumbs. Bake 20-25 minutes longer until crumbs are golden brown.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cakes Recipes