Nancie’s Shenandoah Valley Blueberry Cake
Enjoy this simple, delicious cake for breakfast, a tea party, or a midnight snack. If you can’t pick your own blueberries in the Shenandoah Valley, don’t worry. The cake comes out just fine using fresh blueberries from wherever you are, or even frozen berries from the grocery store. This recipe comes from Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations by Nancie McDermott (Chronicle Books, 2007).
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter, softened
3/4 cup plus 2 tablespoons sugar
1/3 cup milk
1 cup fresh or frozen blueberries (do not thaw)
Heat the oven to 375 F, and generously grease a 9-inch square or round pan.
Combine the flour, baking powder, and salt in a small bowl, and stir with a fork to mix well. In a medium bowl, combine the butter and sugar, and beat with a mixer at high speed until well combined. Add the egg and beat well for 1 to 2 minutes, stopping to scrape down the bowl, until the mixture is smooth and light.
Stir in half the flour mixture, and then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour, and then the milk, mixing gently. Stir in the blueberries.
Scrape the batter into the prepared pan, and bake at 375 F for 30 to 35 minutes, or until the cake is golden, springs back when touched gently in the center, and is pulling away from the sides of the pan.
Serve the cake right from the pan, warm or at room temperature, cut into squares. Or if you made a round cake layer, cool it in the pan on a wire rack or folded kitchen towel for 10 – 20 minutes, loosen it around the edges, and then turn it out to finish cooling on a wire rack, top side up. Makes 1 cake (8- or 9-inch layer, square or round)
Copyright Nancie McDermott, 2011