Blueberry Cake (dairy or pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 pint fresh blueberries 1 stick margarine or butter 2 cup sugar 3 eggs 1 cup milk 3 cup flour 1 teaspoon (rounded) baking powder 1 teaspoon vanilla

Instructions

Preheat oven to 350. In a mixing bowl cream the margarine and sugar until fluffy; add the eggs and beat well. Add the vanilla, milk, and flour and mix well. Add baking powder and stir until blended. Gently fold in blueberries. Bake in a tube pan (angel food or bunt cake pan) for 1 hour. Cool in pan on a cake rack; invert onto rack while warm (but not hot). When cool, drizzle with a glaze made of softened butter, powdered sugar and milk (play with quantities until you achieve ‘drizzle’ consistency). Serves 8 to 10

Serving Size

makes 8-10 servings

Notes

This is a classic recipe that no self-respecting chef should be without

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About OUKosher Recipes

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .