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blueberry snack cake Recipe

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This recipe for blueberry snack cake, by , is from The FitzGerald Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jan FitzGerald


1 c flour
3T corn meal
1t baking powder
1/2 salt
1 stick unsalted butter, softened
1 c +1T sugar, divided use
1 1/2tvanilla
1/2 t grated lemon
2 c blueberries
1 c chopped pecans or walnuts

preheat to 350, grease 9" square pan
whisk flour, cornmeal, baking powder, salt in bowl
w/electric mixer or food processor cream butter and 1c sugar until smooth. Add eggs, milk, vanilla, lemon zest and beat until smooth. add flour mixture and just mix until incorporated.
Sprinkle blueberries over batter and gently fold in. Scrape batter into prepared pan, smoothing top. Sprinkle with nuts and remaining 1 T sugar
bake until nuts are deep brown and tester in center comes clean, 40-45 minutes. Cool on wire rack

Personal Notes:
Personal Notes:
Never use nuts or lemon zest




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