Incredibly dense and moist. Now this is what an ancient cake should be! Like the ones I remember from all the bake sales and Grandma.
He used fresh blueberries and the peel and juice of a lemon.
You will definitely keep this recipe and use it throughout the blueberry season. Thank you for a great recipe with such old-fashioned flavor and fantastic texture.
“The wild berries were a source of wonder to the settlers. Captain John Smith spoke of the Indians who gave us a feast of strawberries, blackberries, bread, fish and other provisions of the country.
1/2 cup of butter
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups of sugar
4 cups of fresh blueberries
1 cup of milk
How to do it:
Leave the butter and eggs at room temperature for 30 minutes. Meanwhile, grease a 10-inch pipe; set it aside. In a large bowl sift together the flour, baking powder and salt; set them aside. In a very large bowl, beat the butter and sugar with an electric mixer at medium speed until well combined. Beat in the eggs. Stir the cranberries into the flour mixture. By hand, stir the cranberry mixture into the butter mixture. Add milk until mixed. Spread the dough on a prepared tray. Bake in an oven at 325 degrees F for 60 to 75 minutes or until a wooden skewer inserted near the center comes out clean. Cool on the wire rack for 15 minutes. Loosen the cake from the edge of the pan with a narrow metal spatula. Remove the cake from the mold and cool it completely on a wire rack.
NOTE: This is excellent on its own, but would be great with a little lemon peel added or a couple of handfuls of white chocolate chips. Or maybe a blueberry and raspberry blend. Oooh, that would be nice.