fresh blueberry cake
1 pint blueberries, washed and drained
3 cups flours
1 teaspoons baking power
1/2 teaspoon salt
2 sticks butter, room temperature
2 cups sugar
4 large eggs, room temperature
1 1/2 teaspoon vanilla
1 tablespoon white sugar
optional: serve with whipped cream
preheat oven to 325
toss washed, drained blueberries with 1/4 cup flour, set aside.
sift remaining flour with baking power and salt, set aside.
separately in mixing bowl, cream butter and sugar together with mixer.
add eggs, one at a time, beating well after each addition.
add vanilla and beat until fluffy.
fold dry ingredients (by hand) into batter until well blended.
gently stir in berries.
pour into greased and floured tube pan.
sprinkle with sugar.
bake 1 hour and 15 minutes or until cake is golden brown and tests done.
I didn't have Mother's blackberry cobbler recipe...
so I searched on Pinterest for what I thought was the closest.
I found one
Tony agrees, it
tastes likes Mom's💓
Old Fashioned Blackberry Cobbler☕️
2 quarts blackberries (8 cups)
1 1/2 -2 cups sugar
1 stick (1/2 cup) butter
1 cup flour
1/2 teaspoon salt
1/3 cup Crisco solid
1/2 cup or more ice water
put 2 quarts of blackberries with 1 and 1/2 to 2 cups sugar, depending on the berries in a large saucepan. Heat until they come to a rolling boil, then take them off the heat.
Add a stick of real butter.
Use a pastry blender to cut Crisco into flour and salt.
Slowly add cold water using just enough to make a dough ball.
For a double crust, divide dough into balls, roll each one out about 1/4 " thick, trim as needed to shape of pan/dish, place one on bottom of lightly greased pan/dish, trimming to fit and save one crust for the top of the cobbler.
Put it together🍴
Put one crust on the bottom of the pan/ dish
put berries over the bottom crust
put scraps of crust in with the berries
lay on the top crust
bake at 400 until brown
I doubled the crust recipe⭐️