Wednesday, December 12, 2012

#2614 - Blueberry Crunch Cake

(by Shirley McNevich)

1 cup softened butter
1 3/4 cups white sugar
1 tsp. vanilla
4 eggs
3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 - 21oz. can Lucky Leaf blueberry pie filling
1/4 tsp. nutmeg
Glaze Topping: 1 1/4 cups Domino's powdered sugar; 1 TBSP softened butter; 2-3 TBSP milk

In a mixer add 1 cup softened butter, white sugar and vanilla--beat. Add eggs--beat. In a bowl add flour, baking powder and salt--stir. Remove bowl from mixer--add flour mixture--stir with a wooden spoon. Spread half of the batter on a greased and floured 10 x 15 jelly roll pan. Open pie filling--add nutmeg to pie filling--stir well. Spread all of the blueberry filling over the batter in the jelly roll pan. Spoon the remaining batter all over the blueberry filling. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. While it's baking, in a bowl add powdered sugar, 1 TBSP softened butter and milk--stir until well mixed. If too thick add a little more milk. If too thin add a little more powdered sugar. Remove cake from oven and drizzle glaze all over the top. Cool completely.

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