Last week the blueberries were ripening and when my daughter went picking in her friend's neighborhood, who do you think she saw there picking in his "secret" spot? Naturally we all went back the next day to pick enough for a pie. With the leftover berries we made this cake.
My Nana loved to make blueberry cake for my daughter when she was little because she loved to eat it! I've seen this same recipe online in many places and believe that it came from a New England church cookbook long ago, but we always considered this Cousin Maud's recipe. (I can't resist changing it a little; I think lemon just belongs with blueberries.)
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
2 eggs, separated
1/2 cup butter
3/4 cup sugar
1/3 cup milk
1 tsp vanilla extract
3/4 tsp lemon oil (NOT essential oil; I use Boyajian)
1 1/2 cups fresh blueberries
extra sugar for topping (I use coarse white sugar for this, but any sugar will do)
Preheat oven to 350°. Lightly grease a 9x9 pan. Sift the flour, baking powder, and salt together into a small bowl and set aside. Cream the butter with the sugar and add the (well-beaten) egg yolks. Add the milk, alternating with the flour mixture. In a separate bowl, beat the egg whites until stiff, then fold into the batter along with the vanilla and lemon oil. Add a sprinkling of flour to the blueberries to coat them, then stir berries into the batter. Pour batter into greased pan and top with sugar, then bake for 35 to 45 minutes.
Just see if you can let this cool before tasting. It's delicious with tea or coffee, in place of blueberry muffins with your breakfast, or as a perfect summer dessert.
What do you think? What's your favorite way to eat blueberries?