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This recipe is an heirloom from Aunt Helen! Don’t know her? Try this recipe and you’ll know just how incredible of a baker she was! This incredible blueberry cake recipe uses Farmers Hen House eggs, and, it can easily be gluten-free!
Cake
2 cups of flour or gluten-free flour substitute
1 1/2 cups of sugar
1 cup of milk (whichever kind you prefer)
2/3 cup of softened butter
2 tsp baking powder
1 tsp salt
1 tsp vanilla
2 Farmers Hen House eggs
1 – 2 pints of blueberries (depending upon preference)
Crumble-Top
1 cup softened butter
1 cup flour
1/2 cup sugar
Step 1
Sift together flour and sugar.
Step 2
Cut in softened butter. Measure a cup out for topping, and put aside for later.
Step 3
Add to flour, sugar, and butter mixture: baking power, salt, vanilla, egg yolks, milk. Mix for 3 minutes.
Step 4
Beat egg whites until stiff, and add to mixture. Make sure to fold in gently.
Step 5
Pour mixture in baking dish.
Step 6
Make crumble-top mixing flour, sugar, and butter until small clumps form.
Step 7
Add blueberries on top and crumble mixture on top of blueberries.
Step 8
Bake for 40 – 50 minutes.
