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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Breakfast Cake

Date Added: January 04, 2014

Ingredients:

2 Cups Flour 2 Cups Sifted flour (sifted----yikes)
3 Teaspoons Baking Powder 3 Teaspoons Baking powder plus
3/4 Teaspoon Salt 3/4 Teaspoon Salt (I used reduced sodium)
1/4 Cup Shortening 1/4 Cup Shortening (or oil)
1/2 Cup Sugar 1/2 Cup Sugar brown
2 Unit Eggs 2 Unit Eggs beaten
1 Cup Milk 1 Cup Milk or part cream
3/4 Cup Blueberries 3/4 Cup Blueberries (fresh frozen or canned)
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Directions:

1. Sift dry ingredients together; thoroughly cream together shortening and sugar, add eggs and beat.

2. Add dries alternately with milk; fold in berries.

3. Turn into greased 7x11 inch pan. Sprinkle top with butter crumbles and bake 375 degrees about 35 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Blueberries, Natural Sweeteners allergies.
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