Blueberry cake


It's blueberry season. Pick up an extra pint of these to use in this cake,  like this recipe, not only because it is easy, but because it is oil rather than butter or margarine based -- even for the crumbs. That means less saturated fat. The following recipes serves 8, for more people, simply double the recipe and bake in a 9 x 13" pan.

Crumb topped blueberry cake
1 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
 1 egg
1/3 c. canola oil

1/3 c. granulated sugar
1/2 c. milk (for a pareve cake substitute soy or almond milk, or 1/4 c non-dairy creamer and 1/4 c. water)

1 c. fresh blueberries 
1 tbsp. lemon juice

Crumb topping

1/8 tsp. salt
1/4 c. flour
1/3 c. sugar 
2 tbsp. canola oil
1/4 tsp. cinnamon
Heat oven to 375 degrees. Sift dry ingredients together. Beat egg. Add milk and oil. Pour into flour mixture and stir until batter is smooth. Turn into oiled 8 x 8 x 2 inch square pan or 8 x 1 1/2 inch round pan. Add lemon juice to blueberries. Scatter over batter.
Prepare crumb topping by working ingredients into crumbly mixture. Sprinkle over blueberries. Bake about 40 minutes.

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