Gooey Blueberry Cake

Originally this was supposed to be a marshmallow blondie. I had plenty of marshmallows after making Whatever floats your boat brownies. But then my mother brought home three packages of blueberries, so I thought I could make a blondie recipe with both ingredients. In the end my recipe, which is an original came out as a cake. I hope some of you enjoy it. For those who really love blueberries you can certainly add more than the amount recommended below.

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• 1  cup all-purpose flour
• 1⁄2 cup whole wheat flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  cup butter, softened (or margarine)
• 2⁄3 cup brown sugar
• 1⁄2 cup white sugar
• 2  eggs
• 1⁄4 cup milk
• 1  tablespoon maple syrup
• 3⁄4 cup blueberries
• 1  cup marshmallows

Directions

1. Preheat the oven to 350°F Grease an 8x8 inch pan.
2. In a small bowl mix the two flours, baking powder and baking soda.
3. In a large bowl cream the butter (or margarine) with the two sugars.
4. Add eggs one at a time, mixing well each time until the wet batter is almost doubled.
5. Add the milk and maple syrup and mix well.
6. Add the flour mixture to the wet batter and mix well until there is no more flour. Fold in the blueberries.
7. Pour the mixture into the greased pan and add the marshmallows, pushing the marshmallows a little bit in there, but not to much, as you still want them on top.
8. Bake for 45 to 55 minutes, or until a toothpick comes out clean.