From an old Farmer's Almanac, this recipe sounds easy and delicious. As suggested, serve with whipped cream - or vanilla ice cream sounds good too! Serving size is estimated as it was not stated in the original recipe. NOTE: This is the recipe as written from the Farmer's Almanac. Not sure why it must be made in a spring form pan; I think an 8-inch glass baking dish would work just fine.

Ingredients

12 serv.

FOR THE CAKE
all-purpose flour, sifted, plus↗2 cup
all-purpose flour (for coating blueberries)↗1⁄2 tablespoon
baking powder↗2 teaspoons
salt↗1⁄2 teaspoon
unsalted butter, softened↗1⁄4 cup
sugar↗3⁄4 cup
large egg↗1
milk↗1⁄2 cup
fresh blueberries↗1 pint
FOR THE TOPPING
unsalted butter, softened↗1⁄4 cup
sugar↗1⁄2 cup
sifted all-purpose flour1⁄3 cup
cinnamon↗1⁄2 teaspoon

Step-by-step instructions

1
Preheat oven to 375 degrees F. Grease an 8-inch spring form pan.
2
Sift together 2 cups flour, baking powder and salt. Set aside.
3
Cream butter and sugar until fluffy, about 3 minutes. Beat in egg.
4
Add flour mixture to wet mixture in 3 parts, alternating with additions of milk.
5
Toss blueberries with the remaining 1/2 T of flour for even scattering. Fold in blueberries gently. Pour batter into prepared pan. Set aside.
6
Combine topping ingredients with fork; sprinkle over batter.
7
Bake for 1 hour. Test for doneness by inserting toothpick in center. If it does not come out clean, bake for an additional 5 to 10 minutes.
8
Remove from oven and cool completely. Serve with whipped cream when cool.

Source: food.com

Original recipe ↗

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