Blueberry Cake

One thing that I always look forward to when I go home is the fresh blueberry cake made from my grandmother's family recipe. Each time I have it I'm reminded of lazy Sunday afternoons, when I would sit down with a slice of cake, a cup of milk and a great book. It is a fairly straightforward recipe and can be used with either fresh or thawed frozen blueberries, which helps to incorporate more fruit into our lives during these cold winter months.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 9

Ingredients:

¼ cup butter, softened
1 egg, well beaten
¾ cup + 1 tablespoon sugar
½ teaspoon vanilla extract
½ cup milk
1 1/3 cup + 2 tablespoons flour
2 teaspoons baking powder
¾ cup blueberries, divided
1 teaspoon cinnamon

Photo by Clark Halpern

Directions:

1. Preheat the oven to 350°F.
2. Mix the softened butter with the egg and ¾ cup sugar until the mixture has a uniform consistency.

Photo by Clark Halpern

3. Add the vanilla extract and milk, beat well.

Photo by Clark Halpern

4. Slowly add 1 1/3 cup flour and baking powder, beating thoroughly.

Photo by Clark Halpern

5. Fold half of the blueberries into the batter.

Photo by Clark Halpern

6. Add the batter into a greased 9×9 pan.
7. Coat the remaining blueberries with the 2 tablespoons of flour, then layer on top of the batter in the pan.

Photo by Clark Halpern

8. Combine the cinnamon and remaining sugar and apply in a thin layer over the cake.

Photo by Clark Halpern

9. Bake for approximately 30 minutes until a toothpick inserted into the center of the cake comes out clean.
10. Allow to cool slightly, and enjoy.

Photo by Clark Halpern

The post Blueberry Cake appeared first on Spoon University.