This cake is one of my all time faves. Thank you dear Kat, a colleague from a long ago job, for sharing this recipe. I still have a copy from Kat's book. The page is truncated and I wrote in the measures. It's from nearly 20 years ago. I wonder where Kat is today.
Ingredients
2 cups plus 2 tablespoons sifted all-purpose flour
2 teaspoons baking powder
(Self-raising flour works well. If using self-raising flour, omit tne baking powder)
1 1/4 cups fresh blueberries or frozen blueberries (leave frozen to thaw and drain in a colander)
1/2 cup butter or margarine
1 cup sugar
1/8 cup sugar for dusting on top
2 eggs
1/2 cup light cream (I always use sour cream)
1/4 tsp nutmeg (can leave this out if it's not in the pantry)
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 inverted the pan, 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.
3. With electric mixer at medium speed, cream butter until light. Gradually add 1 cup sugar, beating until fluffy. (This cake batter is best made in a stand mixer, with a hand held mixer or the good old fashioned way with a wooden spoon.)
4. 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.
6. Pour batter into prepared pan. Dust top evenly with remaining 1/8 cup sugar combined with nutmeg. 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. I've never tried this. But that's what the original recipe calls for.
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