Monday, August 12, 2013

MIM: Blueberries

Linking up with the girlies for MIM, Blueberry-style!

Does anyone have kids old enough to remember the show, "Maggie and the Ferocious Beast"? And, an episode I cannot seem to locate on YouTube, where they sing a song, "Blueberries! Blueberries! I love them so! They'll never know how I love them so!"?

No? Just me? Ok, well, you're welcome for the earworm!

This week was a slam dunk for me as I have been making Blueberry Tea Cake with Blueberry Sauce since I was 18. I think I found the recipe on those cards that Time-Life Publishing used to send to people trying to convince them to start a subscription for one of their culinary magazines. The sauce part was my own personal addition. Let's do this thang!

Blueberry Tea Cake with Blueberry Sauce
1 egg
2/3 c. Sugar
1 1/2 c. Flour
2 tsp. baking powder
1/2 tsp. cinnamon
3/4 tsp. salt
1/3 c. Milk
3 tbsp. butter, melted
1 tsp. vanilla extract
1 c. Blueberries (fresh or frozen)
2 tbsp. sugar
  For sauce:
1 cup blueberries
1 1/2 c.water
1/2 c. Sugar
3 tbsp. butter
1 tsp. lemon juice
1 Tbsp. cornstarch mixed with 2 tbsp. cold water.

Preheat oven to 400 degrees and grease a 9x9" pan.

Beat egg, then add 2/3 c. sugar, beating until mixture is light and fluffy.

Next, combine dry ingredients in a small
bowl and add to egg mixture 1/3 c at a time, alternating with milk. Add melted butter and vanilla. Finally, fold in blueberries gently. 

Pour/spread into pan (I use my clean fingers to spread it evenly, as it is a very thick batter.) 

And, sprinkle with 2 Tbsps. of sugar:

Bake for 20-25 minutes or until top is golden brown and knife inserted in center comes out clean.

While cake is baking, place all of the ingredients for the sauce, EXCEPT THE CORNSTARCH-WATER MIXTURE, in a saucepan and bring it to a low boil.

After it comes to a boil, reduce heat and simmer for 3-5 minutes, having your unwilling 18 year old stir it gently while you laugh at him.

Add cornstarch mix and cook until slightly thickened.

Once cake is done, slice and serve warm
with a couple of tablespoons of sauce on top. It's also delicious with a side of vanilla ice cream.

Bon appetit!


  1. Git in mah belleh!
    You didn't double it? I double all the things. It reminds me and seems to have the same effect as something we make around here called Blueberry Boy Bait.

    1. I didn't double only because I was hoping the kids would eat all of it before I could have seconds. Weight loss trick, FTW!

      And, Blueberry Boy Bait (BBB) is the perfect name for it! Killian came running when he heard I was baking with blueberries and got suckered into helping. :::snicker:::

  2. I could just eat that sauce like it was it's OWN dessert. Hot diggity! (yes, I got here in a time machine)

    1. That's just peachy-keen, Dweej! And, we have had the sauce on pancakes and its deeeee-vine!

  3. This was awesome! I much prefer these mystery ingredient blogs when I actually got to eat the finished product, as opposed to merely reading about it and seeing the lovely pictures. Unless it is beets; you can eat those before I get home!

    1. Again, my deepest apologies for the deviled eggs incident.