This cake recipe was Mrs. Milford Adler's and Mrs. Joseph Resnick's.
Blueberry Cake
Ingredients:
3/4 or 1 cup sugar
1/4 cup margarine (old-fashioned kind, not light) or sweet butter
1 large egg
2 cups sifted all-purpose flour
1/2 or 3/4 cup whole milk
2 tsp. baking powder
2 cups fresh blueberries
Crumb topping ingredients:
1/2 cup sugar
1/3 cup sifted all-purpose flour
1 tsp cinnamon
1/4 cup margarine (old-fashioned kind, not light) or sweet butter
Directions:
Cream the sugar, margarine or butter and egg; add the dry ingredients. Fold in the milk, then the blueberries. Sprinkle the topping over the batter. Bake in a 8 x 10 inch pan at 350 degrees for 45 minutes.
Note:
Mrs. Resnick used the 3/4 cup sugar and 1/2 cup whole milk.
Mrs. Adler used 1 cup sugar and 3/4 cup whole milk.
Otherwise, the recipes were identical.
Blueberry Cake
Ingredients:
3/4 or 1 cup sugar
1/4 cup margarine (old-fashioned kind, not light) or sweet butter
1 large egg
2 cups sifted all-purpose flour
1/2 or 3/4 cup whole milk
2 tsp. baking powder
2 cups fresh blueberries
Crumb topping ingredients:
1/2 cup sugar
1/3 cup sifted all-purpose flour
1 tsp cinnamon
1/4 cup margarine (old-fashioned kind, not light) or sweet butter
Directions:
Cream the sugar, margarine or butter and egg; add the dry ingredients. Fold in the milk, then the blueberries. Sprinkle the topping over the batter. Bake in a 8 x 10 inch pan at 350 degrees for 45 minutes.
Note:
Mrs. Resnick used the 3/4 cup sugar and 1/2 cup whole milk.
Mrs. Adler used 1 cup sugar and 3/4 cup whole milk.
Otherwise, the recipes were identical.
