Blueberry Crumb Cake
INGREDIENTS:
1 1/2 lb BUTTER PRINT SURE
1 lb CEREAL ROLLED OAT
1 1/4 lb FLOUR GEN PURPOSE 10LB
2 1/2 lb SUGAR; BROWN, 2 LB
24 1/2 lb PIE FIL BLUEBERRY #10
1 1/2 ts BAKING POWDER
1 1/2 ts BAKING SODA
1 tb SALT TABLE 5LB
1 1/2 lb BUTTER PRINT SURE
1 lb CEREAL ROLLED OAT
1 1/4 lb FLOUR GEN PURPOSE 10LB
2 1/2 lb SUGAR; BROWN, 2 LB
24 1/2 lb PIE FIL BLUEBERRY #10
1 1/2 ts BAKING POWDER
1 1/2 ts BAKING SODA
1 tb SALT TABLE 5LB
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :
1. USE BLUEBERRY PIE FILLING.
2. POUR 12 LB 4 OZ (ABOUT 5 1/2 QT) INTO EACH GREASED PAN.
3. COMBINE FLOUR, BAKING POWDER, BAKING SODA, SALT, ROLLED OATS, BROWN SUGAR AND BUTTER OR MARGARINE; MIX ONLY UNTIL BLENDED.
4. SPRINKLE 2 1/2 QT MIXTURE OVER FRUIT IN EACH PAN.
5. BAKE 40 MINUTES OR UNTIL TOP IS LIGHTLY BROWNED.
6. CUT 6 BY 9. SERVE WITH SERVING SPOON OR SPATULA.
Recipe Number: J00806
SERVING SIZE: 1 SPOONFUL
1. USE BLUEBERRY PIE FILLING.
2. POUR 12 LB 4 OZ (ABOUT 5 1/2 QT) INTO EACH GREASED PAN.
3. COMBINE FLOUR, BAKING POWDER, BAKING SODA, SALT, ROLLED OATS, BROWN SUGAR AND BUTTER OR MARGARINE; MIX ONLY UNTIL BLENDED.
4. SPRINKLE 2 1/2 QT MIXTURE OVER FRUIT IN EACH PAN.
5. BAKE 40 MINUTES OR UNTIL TOP IS LIGHTLY BROWNED.
6. CUT 6 BY 9. SERVE WITH SERVING SPOON OR SPATULA.
Recipe Number: J00806
SERVING SIZE: 1 SPOONFUL