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Blueberry Cake

Eileen Goltz | Dairy

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

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