Ingredients

• 1 teaspoon cinnamon
• 1/3 cup flour
• 2 cups flour
• 3/4 cup sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup milk
• 1/2 cup sour cream
• 1 egg
• 2 cups blueberries
• Topping:
• 1/2 cup sugar
• 1/4 cup butter, melted
• Icing:
• 1/2 cup powdered sugar

Directions

Preheat oven to 375 degrees. Grease 9-inch spring-form pan with 3-inch sides.

In a large bowl, blend together flour, sugar, baking powder, and salt. Cut in butter. Add milk, sour cream, and egg. Beat with spoon 30 seconds and fold in blueberries. Spread batter carefully in pan.

Combine sugar, flour, cinnamon, and butter to topping and sprinkle over batter. Bake 45-50 minutes. Combine powdered sugar and enough water for icing with a drizzling consistency. Drizzle over cake while cake is still warm.

Serves 10-12

Ingredients

• 1 (8-oz.) pkg. cream cheese, softened
• 3/4 cup cooking oil
• 3 eggs
• 1 box French vanilla cake mix
• 3 cups blueberries, rinsed
• Glaze:
• 3 tbls. water
• 1 lb. powdered sugar

Directions

Cream together the cheese, oil and eggs. Stir in cake mix, then gently fold in blueberries.
Bake in greased and floured loaf pans at 350 degrees for 40-45 minutes.
Turn cake out onto plate and drizzle with glaze when cake is cool.

Glaze for Blueberry Pound Cake:

Stir powdered sugar and water together slowly until blended.
Add more water a few drops at a time if needed until desired consistency. Glaze should be thin enough to drizzle down sides of cake.

Ingredients

• 1 cup oleo
• 1 3 /4 cup sugar
• 4 eggs, lighted beaten
• 1 teaspoon vanilla
• 1 /2 teaspoon baking powder
• 3 cups flour
• 1 can blueberry pie filling

Directions

Cream together oleo and sugar. Add eggs, vanilla, baking powder, and flour. Stir till smooth. Spread 2/3 batter on greased cookie sheet. Then pour over blueberry filling, spread evenly. Then pour over remainder of the batter. Bake at 350 for 35-40 minutes. Optional: add a glaze of powdered sugar and milk.

Ingredients

• Topping:
• 1 tablespoon granulated sugar
• 1 tablespoon wheat germ
• 1/4 teaspoon cinnamon
• Batter:
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, beaten
• 1 (6- to 8-ounce) container low-fat blueberry yogurt
• 1/2 cup granulated sugar
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 1 (14-ounce can) wild blueberries, packed in water, drained, or 1 1/2 cups fresh blueberries

Directions

Preheat oven to 350 degrees. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. Prepare the topping by combining sugar, wheat germ and cinnamon in a small bowl. Set aside.

To make the batter, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine the eggs, yogurt, sugar, canola oil and vanilla and stir until well-blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups. Sprinkle evenly with the topping. Bake about 20 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. Makes 12 large muffins.

Source: Cape Cod Times

Ingredients

• 1 box light brown sugar
• ¾ cup butter (softened)
• ¾ cup shortening
• 6 eggs
• ½ tsp. baking powder
• ½ tsp. salt
• 1 cup finely chopped black walnuts
• 1 cup cane sugar
• 3 cup plain flour
• 1 cup condensed milk
• 1 tsp. black walnut flavoring

Directions

Cream together; butter, shortening, brown and white sugar, and eggs. Sift all the dry ingredients together and add with the milk and flavoring, mix well. Fold in the nuts just before pouring into a greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes.