BLUEBERRY SNACKING CAKE
2 3/4 cups all-purpose flour
1 cup milk
3/4 cup sugar
2/3 cup butter or margarine, softened
2 1/2 teaspoons double-acting baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
3 eggs
1 pint blueberries (about 2 1/2 cups)
1 cup California walnuts, coarsely chopped
Preheat oven to 350 degrees F. Grease 15 1/2 by 10 1/2-inch jelly-roll pan.
In large bowl with mixer at low speed, beat first 8 ingredients until just blended, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 2 minutes, occasionally scraping bowl.
With rubber spatula, gently fold in blueberries and walnuts. Spread batter evenly in prepared pan.
Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
Cut cake crosswise into 5 strips; then cut each strip into 5 pieces.
Makes 25 servings
From: Recipelink.com
Source: Magazine recipe clipping: Good Housekeeping magazine, August 1982
2 3/4 cups all-purpose flour
1 cup milk
3/4 cup sugar
2/3 cup butter or margarine, softened
2 1/2 teaspoons double-acting baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
3 eggs
1 pint blueberries (about 2 1/2 cups)
1 cup California walnuts, coarsely chopped
Preheat oven to 350 degrees F. Grease 15 1/2 by 10 1/2-inch jelly-roll pan.
In large bowl with mixer at low speed, beat first 8 ingredients until just blended, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 2 minutes, occasionally scraping bowl.
With rubber spatula, gently fold in blueberries and walnuts. Spread batter evenly in prepared pan.
Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
Cut cake crosswise into 5 strips; then cut each strip into 5 pieces.
Makes 25 servings
From: Recipelink.com
Source: Magazine recipe clipping: Good Housekeeping magazine, August 1982
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