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This is one of my all time favorite cakes...also great as a coffeecake.

2 Cups plus 1 to 2 Tbsp sifted all purpose flour

2 tsp baking powder

1/2 tsp salt

1/4 C (1/2 stick) butter, softened

3/4 c sugar

1 large egg

1/2 c milk

1 pint blueberries

Topping:

1/4 c (1/2 stick) butter, softened

1/2 c sugar

1/3 c flour

1/2 tsp cinnamon

Preheat oven to 375 degrees. Grease an 8 inch springform pan. Set aside.

Sift together the 2 c flour, baking powder, and salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk.

Toss the berries with the remaining Tbsp or 2 of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set a side.

Combine ingredients for topping with a fork to make a crumbly mixture. Sprinkle this over the batter spreading evenly.

Bake for 1 hour, then test for doneness by inserting a cake tester. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

When cake has cooled, run a knife around the edges and lift out of pan. Serve with whipped cream generously spiked with rum or vanilla ice cream.

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  • 4 weeks later...
  • 13 years later...

I was really missing blueberry fruitcake (I know almost everyone hates it), but I found a substitute. I did the recipe below but with blueberries instead of cranberries and used around a cup of pecans and walnuts. My husband doesn’t like fruit cake but he loved this cake. Unfortunately though none of the non-keto family members would even try it.

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