Blueberry cake
Excellent and nutritious as breakfast, dessert or snack, and a change from blueberry pancakes.
Ingredients
Instructions
Preheat oven to 350° F. Rub with butter base and sides of a 6 cups pie dish. Dust with flour.
Wash and drain blueberries, discarding spoiled. Reserve.
Beat butter, eggs and sugar until fluffy.
Sift flour, baking powder and salt together. Add to the egg mix alternating with milk. Blend well.
Coat blueberries with a little flour and fold into the cake batter.
Transfer to the prepared dish.
Cover with foil and bake in the center of the oven for 50-60 minutes, or until stick inserted into center of cake comes out clean.
Serve warm or allow it to cool to room temperature.
Notes
To coat the blueberries with flour, put 1 tablespoon flour and the blueberries in a bag and shake.
Substitute fresh berries with frozen berries, defrosted, or dried berries, hydrated by soaking them in warm water.
To make a cake with other ftuit, substitute blueberries with the same amount of your favorite fruit, such as raspberries, blackberries, blackcurrants and similar.