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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Maine produces the very best blueberriesâsmall but so sweet. When I was a little girl, my mother always made this cake in blueberry season. Served with a bit of real whipped cream, itâs the best! Ingredients:
1/3 cup butter, softened |
1 cup plus 1 tablespoon sugar, divided |
2 eggs |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon ground nutmeg |
1/2 cup buttermilk |
1-1/2 cups fresh or frozen blueberries |
Directions:
1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
2. Combine the flour, salt, baking powder, baking soda and nutmeg; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Gently fold in blueberries.
3. Transfer to a greased 9-in. square baking pan; sprinkle with remaining sugar. Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Cool on a wire rack. Yield: 9 servings.
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