Blueberry Cake Recipe from Great-Nana Edmunds

This recipe is a simple one – I remember my Nana Burns making it for us kids all the time – it was great for breakfast – almost like a light coffee cake. Now that it is blueberry season I had to find it.

My cousins and I would pick blueberries on “Bayberry Hill’ where nana and grandpa lived. The hill, which overlooked the ocean, was named after the fragrant bayberries that grew there. The locals knew that there were just as many blueberry bushes there too.

We would pick the wild blueberries and this would be Nana’s ‘go-to’ recipe blueberry cake recipe. The recipe was her mother’s and my mother has since given me the recipe card which is taped into one of my recipe books.

Ingredients
3 Tablespoons of butter
2/3 Cup of sugar
1 Egg
1/2 Cup water
3 teaspoons of baking powder
1 3/4 Cups of flour
1 1/2 Cups of blueberries

Directions
Preheat oven to 350 degrees farenheit
Cream together butter and sugar then add egg and water
Once mixed well add dry ingredients
Fold in fresh blueberries
Pour into a well greased pan – 9×12 or 8×8 – (8×8 will take slightly longer to cook because cake will be thicker)

Bake at 350 for about 30 minutes or until knife comes out clean when inserted in center of pan

This picture is just a few of Great Nana Edmund’s great-great-grandchildren picking blueberries!