At the first signs of Spring, I always make this Blueberry Cake. Even though it is early for those sweet summer blueberries, this cake has always represented warm weather and good memories for me so I make it to kick-off the season.
This is my grandmother's recipe, one of her few that isn't a "secret". Blueberry Cake was one of her staple desserts and I remember it making an appearance at every family reunion, holiday gathering, church luncheon, dinners and even breakfasts. It is an easy to make classic and, well, cake just makes everyone happy.
Years back, the Miller side of my family decided to put together a cookbook dedicating it to my great-grandparents (on the cover), from whom many of the dishes originated. All of the family members submitted their signature recipes often brought to holidays and gatherings.
Years later, it is one of my most treasured cookbooks and sits at the top of my stack where I can flip through it when thinking of those special memories from childhood.
This recipe is meant to be made in a tube pan, however I left mine in the city so I improvised on quantities and baked it in a classic round cake pan.
Otherwise, I always follow the original recipe altering it only with my favorite cake additions: a teaspoon of almond extract, a good sprinkle of cinnamon, and a hint of lemon zest for brightness. And of course powdered sugar at the end for looks.
And that's it. A simple straight-forward recipe for a timeless cake to welcome in the warm weather and reflect on good memories and great times ahead.
*𝖩𝖺𝗇𝖾 𝖠𝗇𝗇 𝖬𝗂𝗅𝗅𝖾𝗋’𝗌 𝖡𝗅𝗎𝖾𝖻𝖾𝗋𝗋𝗒 𝖢𝖺𝗄𝖾*
𝟣 𝖼𝗎𝗉 s𝗈𝖿𝗍𝖾𝗇𝖾𝖽 𝖻𝗎𝗍𝗍𝖾𝗋
𝟤 𝖼𝗎𝗉𝗌 𝗌𝗎𝗀𝖺𝗋
𝟦 𝖾𝗀𝗀𝗌
𝟣 𝗍𝗌𝗉 𝗏𝖺𝗇𝗂𝗅𝗅𝖺
𝟥 𝖼𝗎𝗉𝗌 𝖿𝗅𝗈𝗎𝗋
𝟣/𝟤 𝗍𝗌𝗉 𝗌𝖺𝗅𝗍
1 𝗍𝗌𝗉 𝖻𝖺𝗄𝗂𝗇𝗀 𝗉𝗈𝗐𝖽𝖾𝗋
𝟣 𝗉𝗂𝗇𝗍 𝖿𝗋𝖾𝗌𝗁 𝖻𝗅𝗎𝖾𝖻𝖾𝗋𝗋𝗂𝖾𝗌
𝖯𝗋𝖾𝗁𝖾𝖺𝗍 𝗈𝗏𝖾𝗇 𝗍𝗈 𝟥𝟤𝟧.
𝖢𝗋𝖾𝖺𝗆 𝖻𝗎𝗍𝗍𝖾𝗋 𝖺𝗇𝖽 𝗌𝗎𝗀𝖺𝗋.
𝖠𝖽𝖽 𝖾𝗀𝗀𝗌 𝗈𝗇𝖾 𝖺𝗍 a 𝗍𝗂𝗆𝖾 𝖺𝗇𝖽 𝖻𝖾𝖺𝗍 𝗎𝗇𝗍𝗂𝗅 𝖿𝗅𝗎𝖿𝖿𝗒.
𝖠𝖽𝖽 𝗏𝖺𝗇𝗂𝗅𝗅𝖺.
𝖲𝗂𝖿𝗍 𝖽𝗋𝗒 𝗂𝗇𝗀𝗋𝖾𝖽𝗂𝖾𝗇𝗍𝗌 𝗍𝗈𝗀𝖾𝗍𝗁𝖾𝗋.
𝖱𝖾𝗌𝖾𝗋𝗏𝖾 𝟣 𝖼𝗎𝗉 𝗈𝖿 𝖿𝗅𝗈𝗎𝗋 𝗆𝗂𝗑𝗍𝗎𝗋𝖾.
𝖠𝖽𝖽 𝗋𝖾𝗆𝖺𝗂𝗇𝗂𝗇𝗀 𝖿𝗅𝗈𝗎𝗋 𝗍𝗈 𝖻𝖺𝗍𝗍𝖾𝗋; 𝖻𝖾𝖺𝗍 𝗐𝖾𝗅𝗅.
𝖣𝗋𝖾𝖽𝗀𝖾 𝖻𝗅𝗎𝖾𝖻𝖾𝗋𝗋𝗂𝖾𝗌 𝗂𝗇 𝗋𝖾𝗌𝖾𝗋𝗏𝖾𝖽 𝖿𝗅𝗈𝗎𝗋. 𝖥𝗈𝗅𝖽 𝗀𝖾𝗇𝗍𝗅𝗒 𝗂𝗇𝗍𝗈 𝖻𝖺𝗍𝗍𝖾𝗋.
𝖲𝗉𝗈𝗈𝗇 𝗂𝗇𝗍𝗈 𝗍𝗎𝖻𝖾 𝗉𝖺𝗇 𝗍𝗁a𝗍 𝗂𝗌 𝗀𝗋𝖾𝖺𝗌𝖾𝖽 𝗐𝗂𝗍𝗁 𝖻𝗎𝗍𝗍𝖾𝗋 𝖺𝗇𝖽 a 𝖿𝗅𝗈𝗎𝗋/𝗌𝗎𝗀𝖺𝗋 𝗌𝗉𝗋𝗂𝗇𝗄𝗅𝖾.
𝖡𝖺𝗄𝖾 𝖿𝗈𝗋 𝟣 𝗁𝗈𝗎𝗋 𝖺𝗇𝖽 𝟤𝟧 𝗆𝗂𝗇𝗎𝗍𝖾𝗌.