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Penny’s Blueberry Cake

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My cousin Penny is one of the best cooks I know. Our Smörgåsbords aren’t the same since she moved. When my family was younger and we were all in the same area, we would get together for the annual 4th of July event at one of our houses. Her blueberry cake was one of the highlights. I make this cake and it is wonderful, yet somehow it just tastes better when she makes it. I hope you enjoy it as much as our family does.

Ingredients

Cake:
½ cup butter
1-½ cups sugar
4-½ cups flour, divided
3 tsp baking powder
1 tsp salt
2 cups milk
1 pint blueberries

Hard Sauce:
2 cups powdered sugar
8 Tbsp butter
¼ tsp salt
2 tsp vanilla

Directions

9 x 13 glass or metal pan
Bake at 350 Degrees for 40 minutes

Cream butter and sugar together with a mixer
Fluff 4¼ c of flour, baking powder and salt together and sift once
Add a little to creamed mixture alternating with milk until all mixed in
Dust blueberries with remaining (¼ c) flour, this will keep them from sinking to the bottom of the cake
Fold in blueberries by hand
Place in well-greased pan and bake
This cake does not rise a lot
The cake does not brown much so don’t go by color for doneness. Use toothpick inserted in center to test
Let cool in pan
Mix together hard sauce ingredients and refrigerate

Serve sliced cake with a dollop of sauce on the side.

Sauce:
Cream softened butter and vanilla in mixer. Add confectioners sugar and beat until fluffy. Place in refrigerator to chill.

Wait for the rants and raves!!!!

This recipe was featured in Aging Tree Illustrated published June 30, 2018

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