Mmmm, Blueberries!

August means blueberries and we live where Maine blueberries grow in abundance. 

This is a blueberry barren in the fall, what they will look like in a few short weeks.


But now, we have these --


Now we are also in an egg CSA this year and we started getting eggs last week --


Blueberries and beautiful fresh eggs -- the perfect excuse for making a blueberry cake. This recipe is one my mother made -- I found it written inside  the back cover of one of her cookbooks. I have no idea where she got it. It makes a delicious dense cake chock full of blueberries.

1 pint fresh or frozen blueberries
(we freeze a lot of blueberries every summer because it is wonderful to have them in the depths of winter)

3 cups flour 

1 teaspoon baking powder

1 cup (2 sticks) butter, at room temperature

2 cups sugar

4 eggs

1 teaspoon vanilla extract
1. Preheat oven to 325 F degrees. Grease and flour a 10-inch tube pan.

2. Rinse, drain, and dry the fresh blueberries. If you are using the frozen berries , no need to thaw.

3. Sift together the flour and baking powder.

4. In your mixer, cream the butter until smooth. Add the sugar and beat until smooth. Add the eggs, one by one, then  the vanilla.

5. Add 2 cups of the flour mixture to the batter.

6. Dredge the blueberries with the remaining flour. I use a large re-sealable plastic bag for this, tossing the berries in the flour.

7. Stir in the coated blueberries and remaining flour into the batter. Transfer the batter to the pan.

8. Bake the cake for 1 hour and 15 minutes or until a cake tester inserted into the cake comes out clean.



© Cheryl Fuller, 2007. All  rights reserved.