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Wednesday, October 19, 2011

Blueberry Blunder!

Blueberry Cake - Cake. Pg. 254 - Lila E.D. Kinley (Mrs. J.J.)

Mmmm…blueberries. When it comes to blueberry desserts, it’s hard to imagine anything comparing to the sensational, one of a kind, blueberry buckle (see recipe here). Jan loves her buckle, and when Jan finds something she likes, she tends to stick with it. She knows what she likes and likes what she knows (pssst…she only thinks she knows what she likes). Blueberry season means taking advantage of any and all DO blueberry recipes (even blueberry pudding - not the custard kind, but the other one)….but for that we’re procrastinating and will come at a later date – maybe next season. It took a bit of convincing to get Jan to think outside of her blueberry box…but alas, we bring you blueberry cake!

A seemingly simple cake - a handful of ingredients. Same old same old…right? WRONG! 2 cups of sugar should have made us question this petite gateau. Then – combine the fact that it has double the amount of sugar of any normal cake recipe; with sour milk…we were ready to throw in the towel. But then we thought to ourselves…No! You can’t quit. Weird and wacky as the ingredient volumes are, it will not get the better of us. We trudged onward.

We saw it through, but oh what a blueberry blunder. This cake’s got issues...first off it was as heavy as a brick, and sweet enough to send any adult into a sugar coma and any kid climbing the walls and ceiling. All the blueberries settled to the bottom of the cake, and it turned out extremely dense with little rise. Probably more suitable for a doorstop, we dressed it up with a little simple vanilla glaze and voila! – It looked good enough to eat…and we did, we have no shame – if it’s sweet and has frosting, chances are we’ll eat it.

It did inspire us however to seek out alternative recipes, a quest to find the perfect blueberry cake! Peter and Jan checked with their people, and their people’s people, and so on. After reviewing all the family recipe archives – we decided upon Jan’s great aunt Gladdys’s recipe. Pulled from the secret recipe files of Jan’s Nanny, it was similar to some of Peter’s family recipes.

And that was our placebo second throwdown. And oooooh, it was delicious. Winner winner chicken dinner we say. Light and fluffy, topped with a sweet crunchy streusel topping – blueberry cake perfection! More is more we say - we topped this one with a little lemon glaze – blueberry plus lemon = yummiliscious.

Gladdy’s Blueberry Cake:


1 cup sugar
½ cup butter
2 eggs (lightly beaten)
2 cups flour
3 tsp baking powder
¼ tsp salt
1 tsp lemon juice
2/3 cups sour milk (we just used regular milk)
Zest of 1 lemon (optional)


Crème 1 cup sugar and ½ cup butter together, add 2 beaten eggs. Sift together 2 cups flour, 3 tsp baking powder, ¼ tsp salt. Add the dry to the sugar/butter/egg mixture – alternating with wet, per normal batter rules of the universe. Add zest of one lemon (optional). Add 1-2 cups berries to batter…{we prefer wild…but cultivvated would be fine}.

Topping: ½ cup brown sugar and 1 tsp cinnamon – topping gets added over batter.

Bake at 350 degrees for 50 mins…or until baked through. Recommended square pyrex or Bundt pan (greased and floured).

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