I celebrated the July 4th holiday with my friends Pat and Amy George. Several friends were there including Amy’s mother, Jean Conklin. Jean was telling me about the cake she brought over that day. It was grandmother’s recipe that had been in her family since 1890. This was the recipe of Jean’s grandmother, Ella Cole. Ella passed this recipe down to her daughter, Helen Hardy and then Helen to her daughter Jean. This is a moist delicious cake full of blueberries. Moist, light and very flavorful. The cake is not frosted, however if you want to frost it with a cream cheese frosting, that would be good or even add a streusel topping would also be delicious. I liked the simplicity of the cake. I don’t think it needs a thing. I hope you enjoy this tasty piece of history as much as I did.
1 1/2 cups sugar
1 cup of oil or 2 sticks of softened butter
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons of vanilla
2 cups of flour
3 1/2 cups of fresh blueberries
1 cup of walnuts, chopped, if desired
Preheat oven to 350 degrees. Prepare a 13 x 9 pan.
Blend sugar and butter. Add eggs one at a time. Add in vanilla, salt and cinnamon. Add in the flour but not all at once. Stir in blueberries and walnuts. Bake for 35-45 minutes until done. Check with a cake tester, mine baked almost 45 minutes. Enjoy!