Dutch Blueberry Cake
Ingredients
For the Cake
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 1 egg
- 1/2 cup milk
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups blueberries, well drained
For the Topping
- 1/4 cup butter or margarine
- 1/2 cup granulated sugar
- 1/3 cup flour
- 1/2 tsp. cinnamon
Directions
Cake: Cream together sugar, oil, and egg until lemon-colored. Stir in milk, Sift together flour, baking powder, and salt and stir into the creamed mixture. Gently fold in blueberries. Spread batter into a greased and floured 9" x 9" square baking pan. Sprinkle with topping. Bake 45 to 50 minutes at 375°. Serve warm.
Topping: Mix 1 cup sugar with egg white, milk, and vanilla. Add shortening and another cup of sugar. After cookies cool, spread filling generously on the flat sides of half the cookies. Top with another cookie to form a sandwich.
Yield: 9 to 12 servings.