BLUEBERRY ANGEL FOOD CAKE ROLLS
Fleeman's U-Pick Blueberries
This page was last updated: June 29, 2010
New recipes weekly
Streusel Blueberry Buckle
Cake
2 c.. all-purpose flour*
3/4 c. sugar
3/4 c. sugar1/2 c. milk 1 egg
1 egg2 t. baking powder 1/2 t. salt
1/2 t. salt1/4 t. ground nutmeg 2-3 c. fresh or frozen blueberries
2-3 c. fresh or frozen blueberries1/2 c. softened butter or margarine, shortening or oil
*if using self-rising flour, omit baking powder and salt
Streusel Topping
1/2 c. sugar 1/3 c. all-purpose flour
1/3 c. all-purpose flour1/2 t. ground cinnamon 1/2 t. ground nutmeg
1/2 t. ground nutmeg1/4 c. butter or margarine, softened
Coarsely chopped pecans or walnuts, optional
Preheat oven to 375. Combine all cake ingredients except blueberries in large bowl. Beat on low speed, scraping bowl often, unti well mixed. Gently stir in blueberries by hand. Spread batter into greased and floured 8 or 9 in. sq. baking pan. Stir together all streusel ingredients except margarine and nuts in small bowl. Cut in margarine until mixture is crumbly. Mix in nuts. Sprinkle over batter. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
Frozen Lemon Blueberry Treat
1/2 gallon vanilla ice cream, softened
1 (12 oz.) can frozen lemonade concentrate, thawed
2 c. fresh blueberries
In a large bowl, mix ice cream and lemonade until well blended. Fold in blueberries. Pour into an ungreased 13/9/2 in. pan. Cover and freeeze overnight. remove from freezer 15 minutes before serving.
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