The Southeast semi-finals of Eggland’s Best “America’s Best Recipes” contest have been announced and North Augusta’s Christine G. is in the running. Her Southern Blueberry Cake combines fresh blueberries with a hint of cinnamon for a new family favorite. Vote for her to move on to the final round and a chance at $10,000 by going to www.egglandsbest.com/americasbestrecipe Voting ends July 29.
Southern Blueberry Cake
Serves 8 to 10
2 tablespoons sugar
2 tablespoons flour
2 cups fresh blueberries
3 cups flour
2 teaspoons baking powder
Dash of salt
1 teaspoon cinnamon
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla
1/2 cup milk
Preheat oven to 350 degrees. Grease and flour a bundt pan.
In a small bowl, combine 2 tablespoons sugar, 2 tablespoons flour and 2 cups fresh blueberries. Toss to combine and set aside.
Combine 3 cups flour, baking powder, salt and cinnamon and set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well until mixed. Add vanilla and beat to combine.
Add half of dry ingredient mixture to bowl and mix to just combined, add half of the milk and mix; alternate dry ingredients and milk until just combined. Do not over beat.
Add blueberry mixture and stir into batter by hand.
Pour batter into prepared bundt pan.
Bake for 75 to 80 minutes until top springs back or cake pulls slightly away from sides of the pan.
Tip to remove cake from pan: Put a tea towel in bottom of sink and run hot water over it. When cake comes out of oven, put the bundt pan on the wet towel, letting it steam about 30 seconds. Immediately invert onto a cooling rack. It will come out without sticking.