Prep 30 mins
Cook 30 mins
Southern Cakes, Nancie McDermott
Make and share this Shenandoah Valley Blueberry Cake recipe from Food.com.
- 1 2⁄3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup butter, softened
- 3⁄4 cup sugar, plus
- 2 tablespoons sugar
- 1 egg
- 1⁄3 cup milk
- 1 cup fresh blueberries (do not thaw) or 1 cup frozen blueberries (do not thaw)
- Preheat oven to 375°, and generously grease a 9-inch square or round pan.
- In a bowl, combine the flour, baking powder, and salt; stir with a fork to mix well.
- In another bowl, combine the butter and sugar, beat with a mixer at high speed until well combined.
- Add in egg and beat well for 1-2 minutes, stopping to scrape down the bowl, until the mixture is smooth and light.
- Stir in half the flour mixture, then half the milk, mixing just enough to keep the batter fairly smooth and well combined.
- Add the remaining flour, then the rest of the milk, mixing gently.
- Stir in the blueberries.
- Scrape the batter into the prepared pan, bake for 30 minutes or until the cake is golden, springs back when touched gently in the center and is pulling away from the sides of the pan.
- Serve a square cake right from the pan, warm or at room temperature; if it is round, let the cake cool in the pan on a wire rack for 10 minutes; then turn it out to cool on a wire rack, top side up.
I took this to a BBQ yesterday, and not too many people tried it, but those who did said that it was great. I was surprised by the crumb to this - the batter was extremely thick when I scraped it into the pan (I used a 9x9 square), but when it baked, it baked into a lovely, thick cake. This is great with a scoop of vanilla ice cream. Thanks for posting it.