Rose’s Blueberry Cake

This Blueberry Cake recipe is over 100 years old. It was passed down in the Young’s family from generation to generation and later ending-up in Benoits’ (Mr. Willie & Rose Benoit).  It is delicious with fresh cream and a good cup of steeped tea. Try it, let me know how it turns out…..

Makes 8 servings


Ingredients:

• ½ cup margarine (or butter)
• 1 cup granulated sugar
• 2 eggs (separated)
• 2 cups all-purpose flour
• 3 tsp baking powder
• ½ tsp salt
• ¾ cup milk
• 1 tsp vanilla
• 1 ½ cups blueberries

Method:

• In a bowl, cream together margarine and sugar. 
• Add eggs yolks and beat well. 
• Sift flour, baking powder and salt. 
• Add alternately with milk to creamed mixture. 
• Whisk egg whites until stiff; fold in cake batter with vanilla. 
• Add fresh blueberries and combined gently. 
• Pour into a greased 8 inch cake pan (or a Bundt pan) and bake at 375 degrees F for 45-50 minutes. 
• Serve with fresh cream and extra blueberries and a cup good of steeped tea.