Grandmother’s Blueberry Cake
By Yankee Magazine|May 23 2002|
An easy and delicious cake that tastes like a blueberry muffin.
Yield
8 servings
Ingredients
1/4 cup (1/2 stick) butter
1 cup white sugar
1 egg
1 teaspoon baking soda
1/2 cup milk
2-1/2 cups all-purpose white flour
2 teaspoons cream of tartar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 pint blueberries
Instructions
Preheat the oven to 350 degrees F. Grease and flour a 9-inch by 13-inch baking pan.
Cream together the butter and sugar. Add the egg and beat well. Dissolve the soda in the milk. Sift together the flour and cream of tartar. Add the flour mixture to the butter mixture alternately with the milk, beating well after each addition. Add the lemon juice and vanilla extract. Fold in the berries. Spoon into the baking pan.
Bake for about 45 minutes. Serve warm or completely cooled, directly out of the pan.
This recipe was very easy to make, and it’s DELICIOUS! My husband and son thought it was wonderful.
I have alway made terrible tasting/looking cakes (good pies though). Finally, a cake that I am not ashamed of. I sprinkled turbano sugar on top before baking.
I believe the flour should be sifted and then measured when baking this cake. Does not work the other way around in this recipe.
This is a fabulous cake translated to gluten-free! I used Arnel’s Make a Cake Your Way gluten-free cake flour in place of wheat flour and my family loved it! I had to reduce the amount of flour a bit, but it turned out tender and fluffy and delicious.