Blueberry Cake Recipe

Blueberry Cake Recipe

By: Sheilah Kaufman

This is a favorite recipe of my partner in Cookbook Construction Crew, Paula Jacobson. It was her mother's favorite too. It can be doubled and made in a 9-x-13-inch cake pan, but the cooking time will probably be closer to an hour. I made it the other day and two of us ate the whole thing all day long. Then I was sorry I had not made 2 and frozen one.

Ingredients:

  • 2 cups flour
  • 2 tsps. baking powder
  • ½ tsp. salt
  • ¼ cup butter – at room temperature
  • ¾ cup sugar
  • 1 large egg – unbeaten, at room temperature
  • ½ cup milk
  • 1 pint blueberries – rinsed and dried

Topping:

  • ¼ cup butter
  • ½ cup sugar
  • ¼ cup flour
  • ½ tsp. ground cinnamon

Heat oven to 350 degrees F. Grease an 8-inch square pan well.

Prepare topping by mixing together butter, sugar, flour, and cinnamon in a bowl. Beat to combine well, and set aside.

In a large bowl, sift together flour, baking powder, and salt. In another large bowl, with an electric mixer, beat butter until smooth and light colored. Continue beating and gradually add sugar. Beat in egg and milk. Add dry ingredients, and beat until smooth. Fold in berries.

Pour into the prepared pan. Bake until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. Try to avoid hitting a blueberry or it will be hard to tell when the cake is done. It should take about 45 to 55 minutes, depending on your oven. I would start checking it around 40 minutes to be sure you don't over-bake it.

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Blueberry Cake Recipe

SHEILAH KAUFMAN - Recipes

A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for The Library of Congress, The National Book Festival, Epcot’s Food and Wine Festival  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website here!