- By: Pat Ripley
1 1/2 cups (375 mL) granulated sugar
3/4 cup (175 mL) milk
1/2 cup (125 mL) butter or margarine
3 cups (750 mL) all-purpose flour
4 teaspoons (20 mL) baking powder
3 cups (750 mL) blueberries
1/2 cup (125 mL) lightly packed brown sugar
1/2 teaspoon (2 mL) ground cinnamon
1/4 cup (50 mL) cold butter
Brown Sugar Sauce:
1 cup (250 mL) lightly packed brown sugar
3 tablespoons (45 mL) flour
1/4 teaspoon (1 mL) salt
2 cups (500 mL) boiling water
2 tablespoons (30 mL) butter
1 1/2 teaspoons (7 mL) vanilla
Whipped cream or whipped topping
Cake: Beat together sugar and eggs, until blended. Heat milk and butter until butter is melted. Do not boil. Add all at once to egg mixture.
Combine flour and baking soda; gradually stir into mixture, stirring until well blended. Fold in blueberries. Spread evenly into a greased 13x9-inch (33x23 cm) pan.
Topping: In a bowl, combine brown sugar and cinnamon. Cut in butter until crumbly, and sprinkle evenly over cake. Bake in a 350ºF (180ºC) oven for 45 minutes, or until a toothpick inserted in center comes out dry.
While cake is baking, make the sauce: In a saucepan combine brown sugar, flour and salt. Add boiling water and cook until slightly thickened. Remove from heat and stir in butter and vanilla. Serve warm over individual servings of blueberry cake. Garnish with a dab of whipped cream or whipped topping.
Makes 12 to 15 servings.