You know the way a proud parent posts the child’s artwork/crayon drawing on the refrigerator next to all the others with a plastic letter magnet? This is the equivalent of that. Only I am the proud daughter, not the parent, posting this cake on my blog. Many contents of my refrigerator, and other people’s refrigerators for that matter, are here on this blog. It’s pretty much the same thing. Since I can’t be there to enjoy this cake, this is the next best thing. Never mind the blueberries and I aren’t friends. That is a whole other story.
Who is Mrs. Sally? I knew you were wondering. She is a dear family friend. Almost like a mother to my Father and his husband. This is her recipe. It is one for the books.
Happy Father’s Day! You are the BESTestestestestttt! And Thank you Mrs. Sally! For taking such goo care of both of my Fathers and for this cake recipe.
Mrs. Sally’s Blueberry Cake Recipe
2 sticks of soften butter
3 cups of White castor sugar
2 cups of All-purpose flour
1 cup of Self rising flour
2 teaspoons of vanilla
4 cups of blueberries
Pre-heat your oven to 350- degrees F.
Butter or oil and flour your bundt pan or you can use Bakers Joy Cooking Spray. Set aside.
Mix blueberries in self rising flour before incorporated into the batter so they don’t sink to the bottom of the cake. Do this first so you don’t forget. Set aside.
Mix all other ingredients together. Add blueberries. Stir. Pour into prepared cake pan.
Bake 350-degrees F for 1 1/2 hours.
**when mixing the blueberries be gentle because you don’t want to swish them. The cake batter is thick. It supposed to be thick.
*The first day it tastes amazing. The longer it sits the better it starts to taste, if that possible.
Until Next Time…