A friend used to bring big bowls full of blueberries to my door. When I asked him, “Where are you getting these?” he would hand over the bowls with a silent smile, willing to share berries but never the location of his secret berry picking spot.
One August the blueberries were ripening and when my daughter went picking in her friend’s neighborhood, who do you think she saw there picking in his “secret” spot? Naturally we all went back the next day to pick enough for a pie. With the leftover berries we made this cake.
My Nana loved to make blueberry cake for my daughter when she was little because she loved to eat it! I’ve seen this same recipe online in many places and believe that it came from a New England church cookbook long ago, but we always considered this Cousin Maud’s recipe. (I can’t resist changing it a little; I think lemon just belongs with blueberries.)
Lemon Blueberry Cake
small bowl and set aside. Cream the butter with the sugar and add the (well-beaten) egg yolks. Add the milk, alternating with the flour mixture. In a separate bowl, beat the egg whites until stiff, then fold into the batter along with the vanilla and lemon oil. Add a sprinkling of flour to the blueberries to coat them, then stir berries into the batter. Pour batter into greased pan and top with sugar, then bake for 35 to 45 minutes.
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