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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

LEMON-BLUEBERRY BRUNCH CAKE Recipe

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This recipe for LEMON-BLUEBERRY BRUNCH CAKE is from TEACHERS OF GOOD THINGS * THE BOOK OF RUTH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. Pillsbury Plus lemon cake mix
1/2 c. softened butter
2/3 c. milk
2 eggs
1 pt. blueberries
Directions:
Directions:
Grease and flour 13x9 inch pan. Mix cake mix and butter until crumbly. Set aside 1 1/4 cups for topping. Add milk and eggs to remaining mixture and beat for 2 minutes.

Pour into pan. Scatter blueberries in a single layer topping batter. Sprinkle with remaining 1 1/4 cup mix. Bake at 350 degrees for 35-45 minutes. Great for Sunday Brunch.

Recipe courtesy of Haroldetta Robertson
Number Of Servings:
Number Of Servings:
6 - 10
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
The Lord is my shepherd; I shall not want. He makes me to lie down in green pastures; He leads me beside the still waters. He restores my soul; He leads me in the paths of righteousness For His name’s sake.

Yea, though I walk through the valley of the shadow of death, I will fear no evil; For You are with me; Your rod and Your staff, they comfort me. You prepare a table before me in the presence of my enemies; You anoint my head with oil; My cup runs over.

Surely goodness and mercy shall follow me All the days of my life; And I will dwell in the house of the Lord Forever.
~ Psalm 23

 

 

 

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