BLUEBERRY CAKE

This cake is one of my all time faves. Thank you Kat, a dear colleague from a long ago job, for sharing this recipe me. I still have the photocopy from Kat's magazine or cookbook. It wasn't the best copy - I had to write in some of the measurements, because the end of the page got truncated. This recipe is from  about 15 years ago. I think of Kat often and wonder where she is. 

Ingredients

2 cups plus 2 tablespoons sifted all-purpose flour

2 teaspoons baking powder

1 1/4 cups fresh blueberries or 1 12 oz package of frozen blueberries, thawed and drained

1/2 cup butter or margarine

1 1/4 cups sugar

2 eggs

1/2 cup light cream (I use sour cream)

1/4 tsp nutmeg

1. Preheat the oven to 350F. Lightly grease a 13 x 9 x 2 inch pan and line with parchment paper so that cake can be lifted out of the pan. (I used a bundt pan and lost the sugar on top of the cake, when I turned the pan over to get the cake on a cake plate.)

2. Sift 2 cups of flour with baking powder. In a separate bowl, gently toss blueberries with remaining 2 tablespoons flour. Set aside. (I have used 2 cups of self-raising flour for the cake batter with good results).

3. With electric mixer at medium speed (or with a spoon), cream butter until light. Gradually add 1 cup sugar, beating until fluffy.

4. Then add eggs, beating until very light and fluffy.

5. With mixer at low speed, blend in cream, then sifted flour mixture, beating only until combined. With a spoon, carefully fold in floured blueberries. (I use sour cream instead of light cream)

6. Pour batter into prepared pan. Dust top evenly with remaining 1/4 cup sugar combined with nutmeg. I don't use 1/4 cup of sugar, maybe half of that. It is a very thick batter. Spread batter into the baking pan. Smooth off the top in the baking pan and knock it firmly on the table for the batter to settle in.

7. Bake for 35 minutes, or until cake tester inserted in centre comes out clean.

8. Cut into squares. Serve hot, spread with butter, if desired. I never tried this. But that's what the original recipe says.