Wednesday, July 4, 2012

A Blueberry Cake for the 4th of July

 I have been making this cake for over 40 years.  The recipe itself is from 1886!
This is my families favorite cake.

 Cream 1 C. sugar with 1/4 C. of butter.

 Add 1 egg and 1 C. of milk.

 Add 3 tsp. of baking powder, 2  1/2 C. of flour and 1/4 tsp. of freshly grated nutmeg.  The nutmeg is very important to this recipe so do not skip it.  Stir in 3 cups of blueberries.

 Split the batter between 2 greased and parchment lined pans.

 Bake at 350 degrees for about 30 minutes or until a toothpick comes out of the middle clean.  Mine usually takes about 40 minutes.

 Remove from pans and let them cool completely on racks.

 While the cake is cooling, make the frosting.  Mix 8 ounces of cream cheese with 1/4 C. of light cream or milk.  Add 1 tsp. of vanilla and 1 cup or more of confectioners sugar.  Double the frosting recipe if you like lots of it for your cake.

 I used a patriotic plate for the 4th.

 This cake should be refrigerated because of the whole blueberries.

It is also very dense and moist.