Hey everybody, I know I'm a day late, but I still have a special 4th of July treat for you to make. So, you can wait until next year, or make it with all the strawberries and blueberries you have left over from your flag cakes.
This is a little patriotic, a little healthy, and very tasty! You can substitute frozen berries for fresh ones but make sure they're 100 percent still frozen when mixing them in, or you'll get colored batter. The cake will still be a small bit doughy around the strawberries because of the moisture, but its not too bad and it's barely noticable. If you want to fix this, maybe leave the cake in a little longer than suggested but keep checking the consistancy after every few minutes so you don't overbake.
Red, White, and Blue Breakfast Cake
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter or margarine softened
1/2 cup sugar
1 generous cup fresh blueberries
1 generous cup fresh strawberries, sliced or halved
1/2 cup milk
1/4 cup all purpose flour
1/4 cup sugar
1/2 tsp cinnamon
3 tablespoons butter or margarine
1) Preheat oven to 375 degrees F. Mix flour, baking powder, and salt in medium bowl.
2) Cream softened butter and sugar in a large mixing bowl until light and fluffy. Beat in egg.
3) Place blueberries and strawberries in an additional small bowl and dust with a small amount of flour mixture. Toss to coat.
4) Add remaining flour mixture and milk alternately to creamed butter mixture, mixing after each addition. Gently fold berries into batter.
5) For topping, mix flour, sugar and cinnamon in a small bowl. Cut in butter until crumbly.
6) Spread batter into a greased and floured 8 in. square baking dish. Sprinkle topping over batter. Bake for 45-50 minutes or until topping is golden brown and toothpick comes out rather clean. Cut into squares and serve warm.