New Hampshire Blueberry Cake Recipes

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AMISH BLUEBERRY CAKE



Amish Blueberry Cake image

This is a lovely cake to make with fresh blueberries, serve with a little whipped cream on top and enjoy!

Provided by Danielle in New Ham

Categories     Breads

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
1 cup milk
1 cup blueberries

Steps:

  • Cream butter, add sugar a little at a time, add eggs, some of the flour sifted with salt and baking powder, blend slowly adding milk and rest of flour,wash blueberries add to batter pour into 9x13 baking pan bake at 325 degrees for 45 mins.

Nutrition Facts : Calories 481.8, Fat 19, SaturatedFat 11.2, Cholesterol 116.9, Sodium 528.6, Carbohydrate 71.2, Fiber 1.7, Sugar 36, Protein 8.1

NEW HAMPSHIRE BLUEBERRY CAKE



New Hampshire Blueberry Cake image

Note: I've made this cake so many times. My husband, who is from New Hampshire, always requests it. When blueberry season rolls around, I get myself to the store for some buttermilk to make this delectable cake. I've had this recipe for about 40 years. It's never failed me yet. Recipes from America's Restored Villages

Provided by Lynnda Cloutier

Categories     Fruit Desserts

Number Of Ingredients 7

1/3 cup butter (or as the original recipe reads "butter the size of an egg")
1 cup sugar
1 large egg
2 cups sifted flour
1 tsp. baking soda
1/2 cup sour milk or buttermilk (if no sour milk, the original recipe directs, "use sweet milk with 1 teaspoonful of cream of tartar")
3 cups fresh blueberries, washed and stemmed

Steps:

  • 1. Cream the butter until light, then add sugar and continue creaming until fluffy. beat in egg.
  • 2. Mix flour and soda and add alternately with the sour milk, beginning and ending with the dry ingredients. The batter will be very stiff but it MUST be to support the load of blueberries now to be added.
  • 3. Pat blueberries dry on paper toweling and stir into the batter. Spread batter in a well greased 9 x 9 inch baking pan. Bake in a moderately slow (325) oven 45 to 50 minutes or until cake is nicely browned on top and has pulled from sides of pan. Or until, as the old recipe says, "The cake begins to smell good." Cool cake upright in its pan on a wire rack to room temperature before cutting. Makes one 9 x 9 inch loaf cake.

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