This is a classic recipe that no self-respecting chef should be without
- 1 pint fresh blueberries
- 1 stick margarine or butter
- 2 cups sugar
- 3 eggs
- 1 cup milk
- 3 cups flour
- 1 teaspoon (rounded) baking powder
- 1 teaspoon vanilla
- Preheat oven to 350°F.
- 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).
INFESTATION: Cultivated blueberries, the type most commonly found in the supermarket, are generally insect-free. Still they should be placed in a strainer or colander and washed thoroughly under running water. Wild uncultivated blueberries, typically found in mountainous areas, require special inspection due to the prevalence of the ‘blueberry maggot’ (worm). Each berry should be individually inspected for holes or other indications of worms.
- Cultivated blueberries should be placed in a strainer or colander and washed thoroughly under running water.
- Wild blueberries must be carefully examined after washing. Spread them on a white cloth or a sheet of freezer paper and look for holes or other indications of worms.
- Frozen Blueberries: Frozen Blueberries and other frozen fruits may be eaten with any washing or inspection, with the exception of frozen raspberries, blackberries, and strawberries which tend to be heavily infested.