Great-Aunt Muriel’s Wild Blueberry Cake
Ingredients
½ cup (125 mL) margarine1 cup (250 mL) sugar
2 eggs
1 tsp (5 mL) vanilla
2 cups (500 mL) all purpose flour
3 tsp (15 mL) baking powder
1 tsp (5 mL) salt
¾ cup (175 mL) milk
1 cup (250 mL) wild blueberries (fresh or frozen; if frozen, do not thaw)
Directions
In a large bowl, cream margarine and sugar. Mix in eggs and vanilla.
Combine dry ingredients; add to wet mixture, alternating with milk. Stir in blueberries.
Pour into a greased 8-inch (20-cm) square pan and bake at 375°F (190°C) for 45 minutes. Test by inserting a toothpick near the centre of the cake—if it comes out clean, cake is done.