Our 4-year-old son is considering a career as a construction worker or “a science,” but he’s also thinking of being a chef. I am always happy to have company in the kitchen, so he and I have been doing a lot of baking together this spring.
And, although Daniel and I enjoy making pies, my husband really loves cake.
![](/Blogs/open-window/berrycake_side.jpg)
For butter or for worse, you know.
![](/Blogs/open-window/berrycake_outside.jpg)
Besides, my mother has a blueberry cake recipe that my grandmother got from a friend decades ago. I’m not sure where she found it, but it’s simple and delicious and the berries are ripe and on sale.
When Daniel and I started stirring the batter the other day, however, we couldn’t find our tube pan. Apparently I had left it at my parents’ house. So we made our cake in two round pans.
![](/Blogs/open-window/berrycake_twoinpans.jpg)
I actually think I might like making it that way even better–partly because then we had a second cake to share with my sister and brother-in-law.
![](/Blogs/open-window/berrycake_oneinpan.jpg)
It occurred to me that you could also cut the recipe in half and make it in one 8-inch round, but then you only have one cake.
Decisions, decisions.
![](/Blogs/open-window/berrycake_rinse.jpg)
Ingredients
½ cup butter
2 cups sugar
3 ½ cups flour
1 tsp. vanilla
2 eggs
4 tsp. baking powder
1 cup milk
1 pt. blueberries
![](/Blogs/open-window/berrycake_collander.jpg)
Directions
Preheat oven to 375 degrees. Grease and flour a tube pan. You can also make the recipe in two 8-inch round pans.
Cream butter and sugar.
![](/Blogs/open-window/berrycake_creamsugar.jpg)
Add eggs. Stir in vanilla.
In a separate bowl sift flour with baking powder. Add to butter mixture alternately with milk. (I usually do it in three portions, stirring each in completely before adding the next.)
![](/Blogs/open-window/berrycake_pourmilk.jpg)
Roll blueberries in flour and add to the batter.
![](/Blogs/open-window/berrycake_pourberries.jpg)
Bake 1 hour for tube pan, or 45-50 minutes for the 8-inch round pans.
Let the cake(s) cool for 10 minutes, then run a knife around the inside edge of the pan and flip onto a plate.
![](/Blogs/open-window/berrycake_largeabove.jpg)
The cake is perfectly delicious after it cools, but you won’t wait that long to try it. You’ll slice a warm, crumbly piece right away, perhaps burning your fingers in the process, and you’ll inhale it.
Maybe you’ll even eat it this quickly.
![](/Blogs/open-window/berrycake_fast.jpg)
Oh, and Daniel will tell you that a slice of this cake is better with a dollop of whipped cream on the side. But I’m betting you could have guessed that.
Linking up with Try a New Recipe Tuesday!