Wild blueberry cake

Once upon a time there was a mother who had a little girl. The mother loved to bake and the little girl loved to watch her bake.

When her mother would make cakes, the little girl would watch her mother measure the flour, leveling it by scraping the flour straight across the top of the measuring cup with a knife. The little girl learned what "creaming" meant - when butter and sugar is mixed up together to make a "creamed" mixture. Then, there was the step where you added the dry ingredients first, then alternated with the milk, and you always finished with the dry ingredients. Folding was very important, too. Folding was fascinating to watch. It wasn't really stirring. You sort of scraped around the edges of the bowl and turned the batter over, sort of like catching the air into the batter.


I am my mother's daughter. I love baking, too. And although it's not blueberry season, here is a delicious cake that's easy to make. And if you have a bag of Wyman's frozen wild blueberries handy, there's no reason not to make it right now.

Wild blueberry cake

½ cup butter

1 ½ cups sugar

½ cup sour milk (or ½ cup milk and 1 ½ teaspoons vinegar)

2 eggs

2 ½ cups flour

½ teaspoon baking soda

3 cups wild blueberries (if using frozen there’s no need to thaw)

Cream butter and sugar. Add milk and eggs and beat well. Sift flour and soda together and add to milk and eggs. Fold in blueberries – don’t skimp. If using Wyman’s 15 oz. size bag, use the whole bag. Bake in well-greased and floured 9 x13 pan at 375 degrees for about 40 minutes or until springs back when touched.