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Page 12 · column 5 of 6 · from the scan, no model involved
3 c. sifted flour 1 1/2 tsp. baking powder 3/4 tsp. salt 11/2 tsp. baking soda 11/2 c. dairy sour cream 11/2 tsp. vanilla 1 tsp. ground cardamom 2 c. chopped, peeled apples 1 c. blueberries 1/2 c. brown sugar, firmly packed Cream together butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, salt and baking soda. Add to creamed mixture, alternating with the sour cream. Stir in vanilla and cardamom. Fold in the chopped apple. Pour half the batter into a well-greased and lightly floured 13x9x2 inch baking pan. Cover with blueberries. Sprinkle with brown sugar. Top with remaining batter. Bake in 325 degree oven 40-50 minutes or until done. Cool on cake rack. Makes 16 servings. Blueberry streusel coffee cake 1 cup fresh blueberries 2 tablespoons all-purpose flour 1/2 cup butter or margarine, softened
2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugar 3/4 cup milk 1 egg Streusel topping Combine blueberries and 2 tablespoons flour; toss gently. Set aside. Combine butter and next 5 ingredients in a large bowl; beat at medium speed of an electric mixer 2 minutes. Add egg; beat 1 minute. Fold in blueberries. Spread batter evenly in a greased and floured 9inch square pan. Sprinkle with topping. Bake at 350 degrees for 50 minutes. Yield: 9 servings.
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