Blueberry Cake

Blueberry Cake

Prep Time

10 minutes

Cook Time

45 minutes

Serving Yield

12

This recipe is an heirloom from Aunt Helen!  Don’t know her?  Try this recipe and you’ll know just how incredible of a baker she was!  This incredible blueberry cake recipe uses Farmers Hen House eggs, and, it can easily be gluten-free!

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Ingredients

Cake

2 cups of flour or gluten-free flour substitute

1 1/2 cups of sugar

1 cup of milk (whichever kind you prefer)

2/3 cup of softened butter

2 tsp baking powder

1 tsp salt

1 tsp vanilla

2 Farmers Hen House eggs

1 – 2 pints of blueberries (depending upon preference)

Crumble-Top

1 cup softened butter

1 cup flour

1/2 cup sugar

 

Directions

Step 1

Sift together flour and sugar.

Step 2

Cut in softened butter.  Measure a cup out for topping, and put aside for later.

Step 3

Add to flour, sugar, and butter mixture: baking power, salt, vanilla, egg yolks, milk.  Mix for 3 minutes.

Step 4

Beat egg whites until stiff, and add to mixture.  Make sure to fold in gently.

Step 5 

Pour mixture in baking dish.

Step 6

Make crumble-top mixing flour, sugar, and butter until small clumps form.

Step 7

Add blueberries on top and crumble mixture on top of blueberries.

Step 8

Bake for 40 – 50 minutes.