Blueberry Crumb Cake by Dee
FRUIT FILLING: 3 CUPS BLUEBERRIES (FROZEN OR FRESH) 3 TABLESPOONS CORN STARCH 1/2 CUP SUGAR 1/2 TEASPOON LEMON JUICE COOK MIXTURE OVER MEDIUM HEAT STIRRING OCCASIONALLY UNTIL THICKENED. Crust: 4 cups flour 1 cup butter (melted) 1 cup sugar 1/2 teaspoon baking soda 2 teaspoons baking powder 2 Eggs (beaten) with a fork, cream melted butter and rest of ingredients (exept eggs). Add beaten eggs last. Mixture should be lumpty. Put half of the mixture into the bottom of a 9 x 13" inch cake pan. Pour in fruit filling. Sprinkle remaining crumb mixture on top BAKE AT 350 DEGREES FOR 30 MINUTES OR UNTIL GOLDEN BROWN COOL BEFORE SERVING |