This cake is moist and delicious and a snap to put together. You can't ask for more than that.
It's a recipe that I got from my colleague Geri umpteen years ago. It's fun to look back at recipes and remember what I was doing at the time - where I was living - and the good things that happened back then. I was working at Stonehill College library while attending Simmons College for a Master's Degree in Library Science. I worked with a great group of people and have a lot of fond memories of that era which I refer to as BC - before children.
2 sticks of butter
2 cups sugar
4 eggs
2 cups flour
2 cups of blueberries - I used frozen wild blueberries and did not thaw them. You don't have to use wild blueberries of course, but I think they're more flavorful. :)
In a mixer, combine butter and sugar until well-blended. Add eggs one at a time beating after each addition. Add flour and mix until thoroughly blended.
Grease and flour the bottom of a 13x9 pan. Spread half of the mixture on the bottom. Layer blueberries on top. Top with remaining batter.
Bake in a preheated 350 degree oven for 40-55 minutes. Remove cake when golden brown on top. If you're using frozen blueberries, you might need to increase the time a bit.
