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
1 egg
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.
Looks lovely and delicious!