Monday, July 21, 2008
alright already: blueberry cake
A variety of people have insisted today that I share my blueberry cake recipe. You can see that it looks superb, and believe me, it tastes even better.
This recipe was in the Boston paper a few years ago and is very reliable. I use frozen raspberries all winter, and that is a tasty variation.
I don't use the bundt pan they suggest, but instead use my big flat lasagne pan, pour in the batter to about 1 1/2 inch thick, then it bakes to golden brown in about 30-40 minutes. Instead of butter I use a vegetable oil margerine spread. Perfect!