Normal 0 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;}

Blueberry Loaf Cake

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1/2 cup milk
1 t. vanilla extract
1 3/4 cups flour
1 t. baking powder
1 cup fresh or frozen blueberries
Topping:
2 t. sugar
1 t. ground cinnamon

In mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Mix
flour and baking powder; add to creamed mixture just until mixed. Gently fold in
blueberries. Pour into a greased 9 x 5 inch loaf pan. Mix sugar and cinnamon;
sprinkle over top. Bake at 350 for 50 to 55 minutes or until a toothpick
inserted near center comes out clean. Cool for 10 minutes before removing form
pan to a wire rack to cool completely. Makes 1 loaf. Note: Individual slices can
be wrapped and frozen, then thawed for a quick dessert.