Embark on a delightful culinary journey with this Blueberry Cake recipe, lovingly adapted from my treasured collection of Newfoundland community cookbooks spanning the 60s, 70s, and 80s. This recipe captures the essence of Newfoundland baking, offering a moist, flavorful cake brimming with the natural sweetness of blueberries.
The charm of this Blueberry Cake lies in its simplicity and the vibrant burst of blueberries in every bite. The cake is incredibly moist, thanks to the juicy blueberries, and has a light, tender crumb that makes it perfect for any occasion. Whether you’re serving it at a summer picnic or enjoying a slice with your morning coffee, this cake is sure to impress.
Baking this cake is more than just creating a dessert; it’s about connecting with the culinary traditions of Newfoundland. The straightforward ingredients and easy-to-follow method make it accessible for bakers of all levels. As you mix the batter and fold in the blueberries, you’ll appreciate the timeless appeal of this classic recipe.
Whether you’re a long-time fan of Newfoundland cuisine or discovering it for the first time, this Blueberry Cake is a delicious way to bring a taste of Newfoundland’s rich heritage into your home.
Blueberry Cake Recipe:
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1/4 cup shortening
1 egg
1 tsp vanilla
3/4 cup milk
2 cups Newfoundland Blueberries
2 tsp. sugar
Topping:
1/2 cup flour
1/4 cup brown sugar
1/4 cup butter
Directions:
Cream sugar, shortening, egg, and vanilla; add milk; add dry ingredients, spread half the batter, spoon blueberries over batter.
Sprinkle with two teaspoons of sugar, spread rest of batter over blueberries.
Topping, mix ingredients and put on top of batter.
Bake at 375 degrees for 45 minutes.
