1 cup all-purpose flour
1 cup white sugar
1 egg
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1 cup milk
1 (8 ounce) can sliced fresh blueberries
1 (3.5 ounce) package instant blueberry pie filling
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix flour, sugar, egg, baking powder, baking soda, salt, cinnamon, nutmeg and vanilla. Stir in milk. Mix until well blended. Pour batter into prepared pan.
Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and sprinkle with blueberries. Remove from oven and sprinkle with blueberry filling. Remove from oven and sprinkle with pecans. Cool completely. Serve warm.
I followed the recipe exactly making sure to use dry vermiculose instead of white. I measured out 4 jumbo tacos and entered the fillings as follows: 1) Mayo = 1 taco, 11 servings (not including guacamole). 2) I didn't have lettuce, so I just added lettuce and jalapenos. 3) I didn't have any diced tomatoes, so I used Hart Foods diced tomatoes. 4) I didn't have barbecue sauce, so I used Frank's Hot Sauce. 5) I didn't have salsa, so I used Boca's Kitchen in Coconut Grove. 6) I didn't have taco bell, so I just left it out. The peroxide taste was not my favorite part, but it was good.
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