Blueberry Cake for the 4th of July

What could be more perfect for the fourth of July than a blueberry cake.

I was hankering for some blueberry muffins this weekend when it dawned on my that I haven't made this cake in quite some time. In fact it has almost been one year exactly.

I don't normally bake with fresh fruit mainly because I eat it all before I can even think of what to make.  Berries are just to good not to be eaten right then and there.

But with the fourth of July and all I though why not?  Blueberries were only $1.48 a pint. I could barely believe it. Mr. J and I are hanging around locally for the 4th and so the blueberry cake is a little treat for ourselves.

Of course this is my mom's cake and it never comes out quite the same way.  This time it seemed a tad dense still delicious.  Just not the same.

To make up for it I added some ice cream.  Ice cream and blueberry cake is one divine combination.

Lots of blueberries.

Lots of cinnamon.

Vanilla ice cream.

I wish I had blueberry ice cream.

It is hard not to go back for a bit more.  This blueberry cake is one that as so as you finish you are reaching for another piece.

Blueberry Cake

by Emily Morris

Prep Time: 15 minutes

Cook Time: 50 minutes

Keywords: bake dessert blueberries cake

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Ingredients (serves 24)

For the Cake

• 2 C flour
• 1 C wheat flour
• 1 1/2C sugar
• 3 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 C milk
• 1/3 C oil
• 1/2 tsp vanilla
• 2 C blueberries

For the Topping

• 3/4 tsp nutmeg
• 1/2 C sugar

Instructions

Heat oven to 350 degrees. Grease and flour a 9x13 baking pan.

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

Fold in blueberries gently.

Pour batter into prepared pan.

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

Bake at 350 degrees for 50 minutes.

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

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