Blueberry Butter Cake

So my friend/fraternity brother has suggested that I am an old woman for doing this. He now knows for that comment he won't be getting any baked goods when we are both home in Hawaii over winter break. This is what happens when you make fun of my hobby.

Now, as promised here is my accounts of making blueberry butter cake.
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Blueberry Butter Cake:
So as some people know I usually use margarine instead of butter because of how much the recipes I use usually call for. But, in this case, because butter was in the name of the recipe I had to use it. Plus, Target brand butter is pretty cheap. I need to remember this, and stock up next time I go to. Not like someone could really tell that it was real butter versus margarine. I am still highly skeptical that someone could really tell the difference in stuff like cookies and other easy common baked goods that I usually make.

Here is the recipe taken from My Kitchen Snippet.

Ingredients :

2 stick of butter (1 cup)
1 1/4 cup of sugar
5 eggs
1/2 cup of milk
2 1/2 cup of flour
1 tsp of baking powder
1/2 tsp of salt
1 tsp of vanilla
2 cups of fresh blueberries (toss with 1 tbsp of flour)

1. Preheat oven to 350 degrees. Butter and prepare a cake pan.
2. Sift the flour, baking powder and salt into a bowl, and set aside. In a mixer beat the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time follow by vanilla. Then slowly beat in flour in 3 addition alternately with milk.
4. Lastly fold in the blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean about 1 hour or until golden brown.
5. Cool cake in pan on rack 10 minutes. Turn cake out onto cooling rack and cool completely before cutting into it.

Didn't have a cake pan (I need to invest in one). So I used a glass baking pan 8x8. Also didn't have a sifter (Need to invest in one as well), so I mixed it as best as I could with a wooden spoon. Finally, last adaptation was that I had some leftover heavy whipping cream so used that instead of milk.

Even thought I oiled the pan it was sort of hard to get out. So I let it cool off a bit in the pan. Cut it into fourths, and pulled it out with a fork a knife. Personally, I think it came out ok. I didn't get any complaints. But I think cause of the cream it came out a bit denser than it should have.

Anyway...I think it is a keeper recipe. Used fresh blueberries I got from the Carrborro farmers market. Which is awesome by the way.

Made a blueberry pound cake the same night. I think it came out dry for pound cake so I won't really post that recipe and that experience, although brought up some for Anthony and Dave to DC. Anthony said it was good, but haven't heard him complain about anything I've made other than when I really screwed up on the crust for the apple tart I tried making. That was a disaster.