This is a great dish for breakfast or dessert. We had it warmed with a scoop of vanilla ice cream. Yum!
I originally got this recipe from a 1970s Better Homes and Garden cookbook. I updated the recipe by replacing the shortening, altering a few ingredients and making it festive for the 4th of July.
1/2 c. canola oil
3/4 c white sugar
2 c. sifted all purpose flour
2-1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/2 c. blueberries
3/4 c. strawberries
1/4 c. white sugar
1/4 c. brown sugar
1/2 c sifted all purpose flour
1/2 tsp. ground cinnamon
1/4 c. butter or margin
Preheat the oven to 350 degrees. Throughly blend the oil and 3/4 c. sugar; add egg and beat until mixed. Sift together 2 cups flour, baking powder, and salt; add to creamed mixture alternately with milk. Spread in a greased 9 x 13 pan. Top with berries in the shape of an American flag.
Mix 1/4 c. white sugar, 1/4 c. brown sugar, 1/2 c. flour and cinnamon; cut in butter till crumbly; sprinkle over berries. Bake at 350 degrees for 45 minutes. Cut in squares. Serve warm.
Note: My husband would have liked even more berries. When I make this again, I will make the strawberry rows with two layers of strawberries.
I shared this post at Life as Mom, The Grocery Cart Challenge, $5 Dinners, and Tempt My Tummy Tuesdays .
What a great idea, it sounds delicious!
Mmm…this looks really good!
I love those old cookbooks and recipes. Great use of in season produce, too.
What a cute idea. I love that all of the fruit is baked into the cake but still shows up. Thanks for the recipe.
Very clever! Thanks for participating in our TMTT Anniversary celebration.
Jerri - Simply Sweet Home says
Looks lovely and delicious!