Blueberry Cake
A simple, not-too-sweet blueberry cake of flour, egg, milk or pineapple juice and fresh blueberries, baked at 375°F for 30 minutes in a 9-inch round or 8-inch square pan.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's blueberry cake is the easy, everyday kind: six ingredients stirred together with a spoon just until moist and baked for half an hour. It is lightly sweet, so it works for breakfast or coffee as well as dessert.
For a fruitier version, she gives the option of pineapple juice in place of the milk.
Ingredients
- 2 cups flour
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1 egg
- 1 cup of milk or pineapple juice
- 1 cup blueberries
Instructions
- Mix. Combine all the ingredients and stir with a spoon until just moist.
- Pan. Pour into a lightly greased 9-inch round pan, or an 8-inch square pan, which holds about the same amount.
- Bake. Bake at 375°F for 30 minutes. Insert a toothpick and take it out; if it comes out clean, the cake is done.
Tips
- The typed page leaves the pan size blank; a 9-inch round or 8-inch square both work.
- Toss the berries in a spoonful of the flour so they do not sink.
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