Friday, September 30, 2011

Blueberry Cake

Every Wednesday, my local newspaper runs a food section. And for the last year or two, they've been featuring a recipe submitted by a reader from this area; the winners get their picture in the paper and a $75 gift certificate to a local supermarket. No, I've never entered, and, no, I don't intend to. But sometimes I get some inspiration from the articles.

This recipe was featured in August or so. While it called for fresh blueberries, I took frozen berries, thawed them partially in cool water, then drained them while I made the cake batter. I also changed several ingredients in the cake to suit me. Everyone loved it, although Dan commented, "Mom, you made a mistake. When you make something with blueberries, you are s
upposed to double the amount of blueberries the recipe calls for. Then there will be enough." I'm afraid the boy may subscribe to my school of cooking, poor dear.


1/2 cup shortening
1/2 cup butter
1 tsp salt
3 eggs
1 cup white sugar
1 cup brown sugar
1/2 cup confectioners sugar
3-1/2 cup flour
3/4 tsp baking powder
1 tsp vanilla extract
1 cup milk (not skim milk)
1 pint (2 cups) blueberries
1 to 2 tbsp flour

Beat together the shortening and butter. Add the salt and eggs and beat until light and fluffy. Beat in the sugars until smooth, then add the flour, powder, milk and vanilla. Beat 2 minutes. Rinse and drain the blueberries, and stir together with the 1 to 2 tbsp of flour to coat the berries (this will keep them from sinking to the bottom of the cake). Turn the batter into a greased tube pan, and bake at 350F for 60 to 75 minutes. Let cool in the pan for a few minutes, then invert onto a serving plate and let it cool completely. Sprinkle the top with confectioner's sugar.

This was sort of a cross between a giant blueberry muffin and pound cake, and really good. Take a hint from me, however. If you don't want to worry about it spilling out of your bundt pan, use the bigger, 10" tube pan.


Two French Bulldogs said...

Moms favorite
Benny & Lily

Pam said...

Bookmarked, I may just make this cake this weekend... yum!

P.S. Thanks for your sweet words on the blog today - you are a wonderful person Marjie and I am so glad we have become blog friends over the last few years. xoxo

Diane said...

This really looks delicious now where to find blueberries..... Diane

Mickle in NZ said...

I love blueberries in baked goods and have found if I use frozen ones they don't squish when I mix the cake/muffin batter. End result = whole juicy blueberry suprises with each mouth full.

And I'm with Dan on adding heaps of them! Sending care and love to you all, Michelle

Claire S. said...

mmm this one's looks wonderful !

Dan's right - always double the blueberries LOL

SissySees said...

The girls, MJ & I love blueberries... Yum!!

Sue said...

That reminds me of a fruit coffeecake that I love. I'll send you my recipe and you can put it to the test on your team of experts.

Linda said...

I shall be using my new loaf pans for this....two of them should work;)

Jennifer said...

Gorgeous, looks delicous Margie!

Jennifer said...

Margie I was just reading thru your blog and realized Thor passed away. I am so sorry, I tried to find a link to email you but did not find one. I am shocked, so shocked and saddened. He was a good boy and I am sure you are missing him terribly. I am so sorry and will be thinking of him...

~~louise~~ said...

One can never have enough blueberries, in cake that is, I don't like blueberries alone. (rather odd I know:)

Our paper has recipes on Wednesday's too. I just never get a chance to look at them first. Marion "steals" the paper!

Lookin good, Marjie. Thanks for sharing...P.S. Why not enter for the heck of it???

Lapdog Creations said...