Shenandoah Valley Blueberry Cake ~ Nancie McDermott

 

 

 

 

 

I love fresh blueberries and I really like quick things to bake in the summer time.  But, I also want great tasting recipes and this little cake fit the bill.

 

 

I received Southern Cakes by Nancie McDermott from a friend and have been wanting to bake something from it.  This is a darling cake, quite nice for breakfast, brunch or an afternoon tea.

 

 

I made it in an 8&1/2" springform pan, instead of a 9" round or square pan.  It baked in 36 minutes in my oven.  I took it to work, where it was literally gobbled up.

 

 

As you can see, lots of blueberries in the cake.  I did use 1/2 fresh and 1/2 frozen and think I hit on something.  I liked the tartness of the fresh ones and the juiciness of the frozen.

 

 



Shenandoah Valley Blueberry Cake

 

• Prep Time: 30 mins
• Total Time: 1 hrs
• Servings: 6-8

 

"Southern Cakes, Nancie McDermott"

Ingredients

• 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)

Directions

1. Preheat oven to 375°, and generously grease a 9-inch square or round pan.
2. In a bowl, combine the flour, baking powder, and salt; stir with a fork to mix well.
3. In another bowl, combine the butter and sugar, beat with a mixer at high speed until well combined.
4. Add in egg and beat well for 1-2 minutes, stopping to scrape down the bowl, until the mixture is smooth and light.
5. Stir in half the flour mixture, then half the milk, mixing just enough to keep the batter fairly smooth and well combined.
6. Add the remaining flour, then the rest of the milk, mixing gently.
7. Stir in the blueberries.
8. 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.
9. 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.

 

 

 

What a lovely and huge Hibiscus I found yesterday.  Isn't it gorgeous?