BLUEBERRY CONE CAKES

1/2 cup fresh or dry-packed frozen blueberries
1/4 cup Crisco shortening
3/4 cup sugar
1 egg, slightly beaten
1/2 teaspoon lemon extract
1 cup sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup milk
1 dozen large flat-bottom cones*
1 package white frosting mix

Preheat oven to 350 degrees F.

Rinse and drain blueberries and let dry on paper towels.

Cream Crisco and sugar in a mixer bowl. Add egg and lemon extract; mix well.

Combine cake flour, baking powder, and salt. Add to egg mixture alternately with milk, mixing thoroughly after each addition. Carefully fold in the blueberries. Divide batter into cones. Set cones in muffin cups or on a baking sheet.

Bake at 350 degrees F for 30 to 35 minutes; cool.

Prepare frosting mix and frost cakes. Decorate with assorted candies, sprinkles, coconut, and marshmallows.

*Fresh cones with straight sides work best.

Makes 12 cone cakes
Source: Crisco Cooking