Blueberry Cake

Finding myself with way too many blueberries from a recent berry picking adventure in Fishkill, New York, I set out in search of a blueberry muffin recipe among my thousands of vintage recipe cards.  I couldn't find a single one.  But then I remembered a stash of recipe cards from New Englander Olive Facey that I had set aside and voila, the first card in the pile was Blueberry Cake!  (If your heart is set on muffins, this recipe would work perfectly.)

This is a delicious cake; the nutmeg adds a really nice flavor note.

Although the recipe doesn't say to, it's best to coat the berries in a small amount of flour to prevent them from sinking to the bottom.

Alternate adding the dry ingredients and flour to the butter-sugar mixture.

Carefully fold in the blueberries at the end.

The batter is quite thick; you'll need to use the back of a spoon or offset spatula to spread it in the pan.

If you flour and grease the pan, the cake releases beautifully.

Like many of the recipe cards in my collection, this is little more than a list of ingredients.  The method I used is below.

Blueberry Cake
Preheat oven to 400F.  (I baked it at 350, but next time would raise the temperature or bake it a bit longer than the 30 minutes called for.)
Grease and flour an 8-inch pan.

Mix 1/4 cup (1/2 stick) room temperature unsalted butter with 1/2 cup sugar until light and fluffy.
Add one egg and combine well.
Combine 2 cups flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1/2 teaspoon ground nutmeg in a bowl.
Add the dry mixture and 3/4 cups milk, alternately to the butter-sugar mixture, beginning and ending with the dry ingredients.
Fold in the blueberries.  (I used about two cups.)
Pour into pan, and spread to the edges.
(I topped the cake with some brown sugar.)
Bake until a cake tester comes out clean.
Cool and serve.  Enjoy!