12 ounces brown sugar
4 ounces granulated sugar
4 ounces all-purpose flour
2 teaspoons ground cinnamon
4 ounces margarine, softened
14 ounces shortening
42 ounces granulated sugar
12 ounces eggs (about 7 eggs)
54 ounces all-purpose flour
2 ounces baking powder
1 tablespoon salt
3 1/2 cups milk
2 pounds frozen or canned blueberries, well-drained and rinsed
Servings: 64
1. Combine brown sugar, 4 oz granulated sugar, flour, cinnamon, and margarine. Mix on low speed to a coarse crumb consistency, about 5 minutes, using flat beater. Set aside for final step.
2. Cream shortening and 2 lb 10 oz granulated sugar on medium speed for about 10 minutes.
3. Add eggs to creamed mixture and continue mixing, 3-5 minutes.
4. Combine flour, baking powder, and salt.
5. Add dry ingredients and milk alternately to creamed mixture. Mix on low speed for 3 minutes. Scrape sides of bowl. Mix on medium speed 10 seconds.
6. Carefully fold blueberries into batter. (Berries may be sprinkled on top of batter.)
7. Scale into two greased 12x18x2-inch baking pans, 4 lb 12 oz per pan. Crumble topping mixture evenly over top of batter, 10 oz per pan. Bake at 350°F for 45 minutes. Cut 4x8.
Yield: 2 pans 12x18x2 inches
Notes: May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions 3x2-1/2 inches.
3 oz nonfat dry milk and 3 1/2 cups water may be substituted for fluid milk. Add dry milk to other dry ingredients. Increase shortening to 15 oz.
After cake is baked, thin Powdered Sugar Glaze may be drizzled in a fine stream over the top to form an irregular design.
Recipe can be used for blueberry muffins. Sprinkle blueberries on top.
4 ounces granulated sugar
4 ounces all-purpose flour
2 teaspoons ground cinnamon
4 ounces margarine, softened
14 ounces shortening
42 ounces granulated sugar
12 ounces eggs (about 7 eggs)
54 ounces all-purpose flour
2 ounces baking powder
1 tablespoon salt
3 1/2 cups milk
2 pounds frozen or canned blueberries, well-drained and rinsed
Servings: 64
1. Combine brown sugar, 4 oz granulated sugar, flour, cinnamon, and margarine. Mix on low speed to a coarse crumb consistency, about 5 minutes, using flat beater. Set aside for final step.
2. Cream shortening and 2 lb 10 oz granulated sugar on medium speed for about 10 minutes.
3. Add eggs to creamed mixture and continue mixing, 3-5 minutes.
4. Combine flour, baking powder, and salt.
5. Add dry ingredients and milk alternately to creamed mixture. Mix on low speed for 3 minutes. Scrape sides of bowl. Mix on medium speed 10 seconds.
6. Carefully fold blueberries into batter. (Berries may be sprinkled on top of batter.)
7. Scale into two greased 12x18x2-inch baking pans, 4 lb 12 oz per pan. Crumble topping mixture evenly over top of batter, 10 oz per pan. Bake at 350°F for 45 minutes. Cut 4x8.
Yield: 2 pans 12x18x2 inches
Notes: May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions 3x2-1/2 inches.
3 oz nonfat dry milk and 3 1/2 cups water may be substituted for fluid milk. Add dry milk to other dry ingredients. Increase shortening to 15 oz.
After cake is baked, thin Powdered Sugar Glaze may be drizzled in a fine stream over the top to form an irregular design.
Recipe can be used for blueberry muffins. Sprinkle blueberries on top.
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