Blueberry Cake Recipe from Great-Nana Edmunds
This recipe is a simple one - I remember my Nana Burns making it for us kids all the time - it was great for breakfast - almost like a light coffee cake. Now that it is blueberry season I had to find it.
My cousins and I would pick blueberries on "Bayberry Hill' where nana and grandpa lived. The hill, which over looked the ocean, was named after the fragrant bayberries that grew there - but the locals knew that there were just as many blueberry bushes!
We would pick the wild blueberries and this would be Nana's 'go-to' recipe. The recipe was her mothers and my mother gave me this recipe card which is taped into one of my recipe books.
Ingredients
3 Tablespoons of butter
2/3 Cup of sugar
1 Egg
1/2 Cup water
3 teaspoons of baking powder
1 3/4 Cups of flour
1 1/2 Cups of blueberries
Directions
Preheat oven to 350 degrees farenheit
Cream together butter and sugar then add egg and water
Once mixed well add dry ingredients
Fold in fresh blueberries
Pour into a well greased pan - 9x12 or 8x8 - (8x8 will take slightly longer to cook because cake will be thicker)
Bake at 350 for about 30 minutes or until knife comes out clean when inserted in center of pan
TIP - We have made many variations of this over the years - adding dried cranberries to make it red, white and blue - adding walnuts too - pretty much anything goes when it comes to personalizing this simple recipe.
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Here are just a few of Nana Edmunds' great-great-grandchildren picking some blueberries.
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Have fun with it - our family has been making it for over 100 years!
