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Blueberry Cake
Jackson Family, West Brookfield, MA
“This recipe is from our son Sean’s great-grandmother Alice and is a family favorite every summer!”
Mary Beth Jackson
INGREDIENTS Serves 9
1⁄2 cup (8 tablespoons) unsalted butter
1 cup plus 2 tablespoons granulated sugar
2 large eggs
1 teaspoon vanilla extract 1 1⁄4 cups all-purpose flour 1 teaspoon baking powder 1 pint blueberries
PREPARATION
1. Preheat oven to 350°F. Grease an 8-inch square cake pan.
2. In the bowl of a stand mixer fitted with the flat beater attachment, beat together the butter and the 1 cup sugar on medium speed until light and fluffy. Add the eggs and vanilla and beat until combined. Add
1 cup of the flour and the baking powder and beat on low speed until combined. Pour the batter into the prepared pan.
3. Wash the blueberries, place in a small bowl and toss with the remaining 1⁄4 cup flour. Cover the batter with the blueberries and sprin- kle with the 2 tablespoons sugar.
4. Bakeuntilatoothpickinsert- ed into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire rack and let the cake cool completely.
58 – TASTE OF HOME