Cake:
2 cups blueberries; washed, drained and placed on paper towels
1 tsp lemon juice
1/3 cup milk
¼ cup chilled margarine
¾ cup sugar
1 egg
1½ cup flour
2 tsp baking powder
½ tsp salt
Preheat oven to 350 degrees. Stir together lemon juice and milk; set aside. In separate bowl, cream together margarine, sugar, and egg. Add milk mixture. In another bowl, sift together flour, baking powder, and salt. Stir flour mixture into creamed mixture, do not over mix. Add blueberries (careful not to crush if they’re frozen). Spread in 8-inch square pan. Bake for 40-45 minutes.
Glaze:
2 tbls softened butter
¼ cup sugar
1 tbls lemon juice
Just before cake is done, combine butter, sugar, and lemon juice. Cook over low heat until smooth. Bring to boil until glaze bubbles. Remove from heat. When cake is finished, spread glaze over.
Yields: 16 squares
