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Boy do we love talking about ourselves here. So much so that we thought about setting up a separate website just for that!

Seriously though, we believe in the importance of enjoying what you do and providing a quality product for others to enjoy. We started out by offering custom wall graphics from customer photographs. Since, we've now expanded to include our line of products, many of which are offered right here.

We put the same type of love into each ThinTwin that mom used to put into the blueberry cake that was so loved growing up. In fact, mom still bakes one for us every time we get home for a visit. Thanks mom! It’s so good, I figured I’d share it with you below.

Mom taught us a lot and we’re thankful for that here at ThinTwin. One thing she always stressed was using the finest ingredients and we’ve carried that over into our product. You can be assured that we use only top of the line materials and the best production equipment around for a truly superior product.

Mom’s blueberry cake recipe comes with a 100% satisfaction guarantee. Try whipping one up. If you are unsatisfied with it for any reason, simply overnight the unused portion to us here at ThinTwin and we guarantee we’ll finish it for you.


Step 1: Prepare the blueberries

Wash 1½ pints of blueberries and drain on paper towel
Place blueberries into bowl

Mix together 1/2 teaspoon cinnamon and 1/8 cup of sugar

Gently stir into berries

Step 2: Prepare the batter

Cream ½ cup of butter and 1½ cups of sugar
Add 3 large eggs, 2 teaspoons of vanilla and ½ teaspoon of baking powder
Add alternately, 2½ cups of flour and 1 cup of whole or 2% milk
Put batter into greased and floured 9” x 12” pan

Step 3: Put the fruit on top

Step 4: Make the topping

In processor put ½ cup softened butter, ½ cup sugar & slightly more than ½ cup flour
Pulse to make crumb topping (can also mix by hand or use mixer)

Step 5: Sprinkle topping (from step 4) on top of cake

Step 6: Bake at 350 degrees for 1 hour

Test after 50 minutes (do not over-bake)

Step 7: Enjoy!
Last Updated: 12 Dec 2012 12:42:06 PST home  |  about  |  terms  |  contact
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