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Southern Blueberry Cake Delight

For the last couple years since I have been laid off and a full time mom of five I have been spending more time in the kitchen, my natural habitat. See, I took two years of culinary arts and I love it. So now that I have time to I can spend some extra time in my kitchen experimenting.

During one of these experiments I was happy to find a Blueberry Cake that was not too sweet but that didn't need an icing. It was thick and lucious and full of warm yummy berries and tasted devine.

I remember the first day I made the cake I brought it out to the front porch to let Ryan taste it and the neighbors were out talking with him and I offered them some. The reaction was I ended up offering half of the cake to the neighbors and ended up in the house to make another. It was delicious.

So now when the neighbors do something nice I always bake their favorite Blueberry Cake for them.

Below is my recipe for my Southern Blueberry Cake.

1 1/2 C. all purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/3 C. butter softened

3/4 C. plus 2 Tbsp Sugar

1 egg

1/3 C. milk or Plain vanilla Yogurt. (I prefer the Yogurt it has a nicer taste and is better for you.)

1 C. Fresh Blueberries (preferred) or Frozen blueberries (do not thaw)

Heat oven to 375 degrees F.

Spray and 8x8 pan with Baker's Joy or a non stick spray the has flour in it for baking.

Combine all the dry ingrediants into a small mixing bowl.

In mixer Blend butter and sugar until well blended then add egg. Beat well until mixture is smooth and light. Next stir in half the flour mixture and then half the milk or yogurt. Mix well and scrap.

Add remaining flour and milk or yogurt mixture. After all the flour and milk or yogurt has been fully incorporated gently fold in the cup of blueberries to the mixture.

Pour batter into greased pan and bake at 375 for 30 minutes.

Cake will be golden and spring back when done. Cool on wire rack or serve right away with some vanilla ice cream..

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