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Take advantage of the tail end of the blueberry season to bake this mouthwatering blueberry cake. A perfect cake to platter for your family and guests throughout Yom Tov.
2 cups flour
3/4 cup sugar
2 and 1/2 teaspoons Haddar Baking Powder
1/4 teaspoon salt
1/4 cup shortening
3/4 cup pareve milk
1 egg
2 cups fresh (or frozen) blueberries
1/2 cup sugar
1/3 cup flour
1/4 cup margarine, softened
1/2 teaspoon cinnamon
1/2 cup confectioners’ sugar
1/4 teaspoon Gefen Vanilla
2 teaspoons hot water
Preheat oven to 350°F (180°C).
Place all cake ingredients except for blueberries in the bowl of the mixer. Mix until well combined.
Pour batter into a greased 9×13-inch (23×33-cm) pan. Sprinkle blueberries on top.
Combine topping ingredients and sprinkle on top of blueberries.
Bake for 45–50 minutes, or until toothpick inserted in the center of the cake comes out clean.
Meanwhile, combine ingredients for glaze. Drizzle over cake when cooled.
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