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Persimmon and Blueberry cake

Category: Dessert

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Persimmon and Blueberry cake
Persimmon and Blueberry cake

This recipe is mine, I Created a new Recipe by combining two old recipes to utilize Person county Blueberries and Persimmon pulp I got last fall and froze.


Ingredients
1 cup very ripe persimmon pulp
1 cup Splenda sweetener
3 eggs, beaten
1 cup flour plus 2 Tbls
1 teaspoon baking powder
1⁄2 teaspoon nutmeg
1 cup milk (I used almond milk because my son is lactose intolerant)
1⁄4 lb butter or 1⁄4 lb margarine, melted
1⁄2 teaspoon cinnamon
1/2 cup of Blueberries

DIRECTIONS
1. Combine persimmon pulp with sweetener
2. Beat in eggs. Mix in milk, then butter.
3. Sift or stir 1 cup of flour with baking powder, cinnamon, nutmeg
4. Mix with persimmon mixture
5. Pour batter into a well greased 9-inch square cake pan
6. Put the Blueberries on a paper towel then coat with flour.
the coating keeps them from sinking to the bottom.
7. Bake in a 315-325�F oven for approx 60 minutes or until knife comes out clean.



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