Blueberry Cake

I just found this recipe while browsing an 1897 Good Housekeeping magazine. I have never made it, so you try it and let me know how it turns out.:-D

I can’t get blueberries in the Philippines, so it will be a while before I can try it, not to mention the pesky fact that I only have a tiny toaster oven to bake with. Most Filipino cooking is stove top stuff.

Blueberry Cake

Here is a rule for blueberry cake which I am sure will prove welcome at this season when the fruit is so abundant. For one sheet of cake use one generous pint of flour, half a pint of milk, one gill* of sugar, one egg, two heaping teaspoonfuls of baking powder, half a pint of blueberries, and two tablespoonfuls of butter. Mix the baking powder, sugar, and salt with the flour and rub through a sieve; then work the butter through the flour.** Beat the egg till light, and add the milk to it. Add this to the dry ingredients and beat well. Now add the berries*II, stirring as little as possible. Spread the mixture in a well buttered, shallow baking pan; having it about an inch and a half thick. Bake in a moderately quick oven**** for about twenty five minutes and serve hot.

*a gill is about half a cup, a scant half cup.
** I have made similar vintage recipes before, and I follow the directions I found in another old cookbook and it works well for me. Wash your hands well, rinse in very cold water and dry quickly. Then work the butter into the flour by cutting the butter into chunks and scooping up some butter and flour in one hand, rub your hands lightly together over (goody, goody!) the bowl, letting the butter/flour mixture sift down into the bowl. Repeat until it’s all mixed in- the flour in the bowl should be roughly the size of grains of sand.
***- if you dust the berries with a bit of flour they are less likely to sink to the bottom.
****- I would try 375, because a moderate oven is 350-375, and a hot oven is 375 to 400

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