Blueberry Cake

I don't know if this is a good or bad thing but most of my memories growing up involved food, cooking, and being in the kitchen.  It was just my style. 

I have a lot of memories growing up involving this blueberry cake, mainly eating it.  The cake was one of the recipes that was my mom's.  It was not a secret but she typically would wake up early to have it ready for us to eat warm at breakfast.   

As I grew up and out of the house, I craved the blueberry cake.  It made frequent appearances when I came home to visit but it was never enough.

Eventually I got the recipe.  I even tried it out during my brief stint as a dessert maker for lunch time service at our Alumni House restaurant in college.

The problem was I never could recreate my mom's version.  It was never as fluffy, never as well coated with cinnamon sugar.  It was never the same.

This weekend I got smart.  I looked at the recipe.  I followed it step by step.  I even sifted the dry ingredients diligently.  Mr. J helped me vigorously beat the batter for 2 minutes.

The result: Heaven.  Dare I even say on par with my mom's version.

Blueberry Cake
Adapted from Cooking Downeast

Ingredients:
2 C flour
1 C wheat flour
1 1/2C sugar (reduced from 2C)
3 tsp baking powder
1 tsp salt
2 eggs
1 C milk
1/3 C oil
1/2 tsp vanilla
2 C blueberries

1. Sift dry ingredients.  Add eggs, milk, oil, vanilla, and beat vigorously for about 2 minutes. 

2. Fold in blueberries gently.

3. Turn batter into a greased and floured 9X13 pan.

4. Combine 3/4 tsp nutmeg or cinnamon with 1/2 C sugar.  Sprinkle on top of batter.

5. Bake at 350 degrees for 50 minutes. 

Serve warm.  The cake freezes well but you probably won't have any left to freeze.

Don't worry mom; I will still come home to yours anytime.  After all mine was not waiting for me warm on the stove for breakfast!