New Hampshire Blueberry Cake
Recipes from America’s Restored Villages
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- 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
1Cream the butter until light, then add sugar and continue creaming until fluffy. beat in egg.
2Mix 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.
3Pat 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.