Good Morning! It's early Sunday morning (early for me at least.) My house is quiet and I'm looking forward to a beautiful day. We were invited to have breakfast at my friend Tricia's house. I'm looking forward to it because while we see she and her family often we've not gotten together for breakfast before. It's going to be a gorgeous sunny day and time with close friends sounds like a perfect way to start the day. It's hard to believe that Tricia and I have been friends for 28 years. (I'm not old enough for that am I??) She has 2 boys very close in age to my oldest 2 boys and they are the best of friends too.
In 1994 my mom gave my sisters and I copies of a few family recipes as a Christmas gift .... including my grandma's Blueberry Cake recipe. As you can see I have the recipe in my grandma's handwriting. I've only used a few of the recipes. This one is my favorite! It's fabulous for breakfast or dessert. I just took one out of the oven to take with us today. I wish you could smell what I smell. Yum!!
Blueberry Cake
Ingredients
2 cups flour
1 ½ cups sugar
2/3 cup stick butter
2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk
1 cup (maybe more) blueberries (thawed if frozen)
Preheat oven to 350. Mix together flour and sugar. Cut in butter and crumble with flour and sugar. Set aside ¾ cup of crumbled mixture for topping. Separate egg yolks and whites (you’ll use both.) Beat egg whites until stiff. Mix baking powder, salt, egg yolks and milk with the rest of the crumbled mixture. Gently fold stiff egg whites into the mixture. Spread into a greased 9x13 pan. Arrange blueberries over top of the batter and then sprinkle reserved crumbled mixture on top of the blueberries. Bake for 40-45 minutes. Sometimes the blueberries stay in the middle of the cake and sometimes they sink to the bottom but it’s just as good either way. Great for breakfast or with whipped cream or ice cream for dessert.
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