Shelly's Recipe

BLUEBERRY SNACK CAKE

Category: Breakfast and Brunch

2-1/4 cups flour
1-1/4 cups sugar
1/2 cup brown sugar
3/4 cup butter
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 egg yolks
2/3 cup milk
1/2 cup orange juice
2 egg whites
1-1/2 cups fresh or frozen blueberries
1 cup powdered sugar
2 tbsp milk
1 Tbsp. butter, melted
1/2 tsp vanilla

Preheat oven to 350 degrees. Combine flour, sugar, and brown sugar in large bowl. With two knives or a pastry blender, cut in butter until particles are pea-sized. Reserve 3/4 cup of this mixture for topping.
Add baking powder, baking soda, salt, egg yolks, 2/3 cup milk, and orange juice to remaining mixture in large bowl and beat until blended and smooth.

In small bowl, beat egg whites until stiff but not dry and fold gently into batter. Spread in greased and floured 13x9 inch pan. Sprinkle blueberries over batter and top with reserved crumb mixture.

Bake at 350 degrees. for 35-45 minutes until golden brown and cake springs back when lightly touched with finger. In small bowl, combine powdered sugar, 2 Tbsp. milk, 1 Tbsp. melted butter, and vanilla and mix well. Drizzle over warm cake. Serve warm or cold. Serves 12