Oops, I did it again ...
A friend of my Mom's passed along a recipe for her Blueberry Cake a bazillion years ago, so I grew up with my Mom baking it fairly regularly. Since I'm in New York, and Mom is in New Orleans, I figured if I wanted Blueberry Cake, I'd have to fend for myself and dug out the recipe. The problem? I wrote it down wrong. How do I know this, you wonder? The tip off was that there was NO SUGAR. Not sure what else I may have botched in transcribing, but rather than call and ask (and since it called for milk and I was out), I decided to wing it and come up with my own recipe.
In all things blueberry, I defer to wild blueberries. I find them to be vastly more flavorful than those huge cultivated berries. I can't find them fresh all that often, but there is no problem with finding them in the freezer section. If you use frozen berries, just be sure to thaw them first, then drain and blot them dry so you don't end up with a soupy mess and gray batter (something like when I attempted a blueberry panna cotta - not pretty!)
4 T butter, softened
1 c sugar
1 ½ t vanilla
1 c plain yogurt
2 t baking powder
¼ t salt
2 c flour (reserve 2T)
1 ¼ c wild blueberries
- Cream together the butter and sugar – because of the high ratio of sugar to butter, it will be on the sandy side
- Stir in the egg until evenly distributed, then add the vanilla and yogurt
- Whisk together the baking powder, salt, and flour, then add to the wet mixture, a little at a time
- Toss the blueberries with the remaining 2T flour, then gently fold into the batter
- Pour into sprayed loaf pan (or in my case, a vintage aluminum ice-cube tray) and bake at 350 for 1’ 15”, or until toothpick tests done
If you have some cream and a lemon in the house, it would be great with a dollop of lemon whipped cream. I love blueberries and lemon ... hmmm, reminds me of blueberry vodka with lemonade. Haven't had that in a while. Might have to stop at the liquor store later.