Burstin' Blueberry Cake

Burstin' Blueberry Cake

From Burstin' Blueberry Cake

My next-door neighbour, Shirley, was not only our babysitter and mother of 6 kids, she also made a mean blueberry cake. I don't remember the first time I had this cake but I remember the smell, I remember sitting at her table eating it with the other kids. I don't remember the conversations we had but I do remember the laughter and the lingering delicious taste of this old-fashioned cake.

From Burstin' Blueberry Cake

Ingredients:
1/2 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
¼ tsp salt
2 cups all purpose flour
3 tsp baking powder
¾ cup milk
1 cup blueberries - fresh or frozen will work.

Preheat oven to 350 degrees.
Grease 9x9 pan.

Method:

Cream shortening and sugar together until well combines. Add eggs, one at a time. Add vanilla.

Sift flour, salt, and baking powder in another bowl.

Add 1/3 of sifted mixture to creamed mixture. Mix until blended. Add 1/2 of milk and mix until just incorporated. Mix in another 1/3 of dry ingredients and then mix in milk and then the last of the dry ingredients. Fold in blueberries.

Pour batter into pan and bake for 40 minutes or until a toothpick comes out clean.

Tips:
- if using frozen berries, tossing berries in a bit of powdered sugar before adding to batter will cut down on colour bleed.
- sprinkling cake with powdered sugar is a nice option.
- I haven't tried it but I pretty sure you can substitute the shortening with butter, if desired.

- In picture above I substituted same amount almond extract for the vanilla and sprinkled with toasted almonds. mmmm.

- 9 x 13 pan can be used. bake for 30 minutes.