"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Blueberry Muffin Snack Cake Recipe

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This recipe for Blueberry Muffin Snack Cake, by , is from Christie Sweigarts Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christie Sweigart

Category:
Category:

Ingredients:  
Ingredients:  
2 C. Flour
1 C. Sugar
C. Cold Butter (1 Stick)
1 tsp. Baking powder
1 C. milk
2 egg yolks
1 tsp. Vanilla
2 egg whites, beaten to stiff peaks
2 C. fresh or frozen blueberries (do not thaw if frozen)
tsp. Lemon Zest

Directions:
Directions:
In mixing bowl combine flour, and sugar. Cut butter into small pieces using knife or pastry blender until crumbly. Set aside C. of crumb mixture to use as topping. Add baking powder, milk, egg yolks, and vanilla and mix well. Set aside. Beat egg whites to stiff peaks. Add milk and egg mixture to flour and sugar mixture. Mix well. Fold egg whites into batter and lightly mix. Add lemon zest. Pour into greased 9x13 pan. Sprinkle in blueberries and then sprinkle crumb mixture on top. Bake in 350 oven for 30-35 min. or until toothpick comes out clean.

 

 

 

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