Go Berry Wild About Wild Blueberry Cake

Now that wild Maine blueberry harvesting is in full swing and berries are in abundance here is a quick, easy, and delicious blueberry recipe from my great-great grandma, Fannie Tibbets. The day I arrived in Caribou with Tanner and Abigail, my dad had two loaves fresh from the oven. I have been enjoying it with my morning cup of coffee and the Twinkies have nibbled some as their dessert after dinner.

Blueberry Tea Cake

(Makes 1 loaf)

1/4 C. shortening
1 C. milk
1 egg
1 C. sugar
1 1/2 C. flour
2 t. baking powder
1 C. blueberries (drained)
A few pinches of salt

1. Grease and flour one standard size loaf pan and preheat oven to 350 degrees.
2. Sift flour, baking powder, and a few pinches of salt into a small bowl.
3. Measure shortening into a large bowl. Beat egg in a one cup measuring cup and then fill with milk. Pour egg/milk mixture into bowl with shortening and beat together. Add sugar and beat again until smooth. Add one cup of flour mixture and mix until combined.
4. Add blueberries to remaining 1/2 C. of flour. Stir gently until berries are coated and then add to batter.
5. Pour into prepared loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Note: You can sprinkle the top with cinnamon sugar before baking.