Blueberry Cake

I try not to let a summer, or a blueberry season, pass without making my Grandmother's Blueberry Cake. This "cake" can easily be served for breakfast as well as for dessert, for it's not "cake" as much as it is one large blueberry muffin baked in a square baking pan. My copy of this recipe is hand-written, and the measurement amounts are a bit unusual in today's language; but it bakes up, and tastes, every bit as good today as when I ate it at my Grandmother's table 50 plus years ago. It's still summer... enjoy!



BLUEBERRY CAKE
2 C. sifted flour
3 level tsp. baking powder
scant tsp. salt
Sift all three ingredients, above, into a mixing bowl.
Rub in softened butter the size of a walnut (2 rounded TBSP).
Add scant 3/4 C. sugar and mix well.
Beat 1 egg in a cup and fill up with milk to 7/8 C. add to dry ingredients.
Fold in lightly one heaping cup of blueberries.
The mixture will be quite thick, so spread in prepared 8" square pan evenly.
Sprinkle with a mixture of cinnamon and coarse sugar.
Bake in a 400F oven for 35-40 minutes.

Life is Good!