Let us eat Blueberry Cake

by Millie Bentley

Greetings! Here is a Bethel-inspired recipe for Blueberry Cake from my friend Connie. You can use the tundra berries you have in the freezer if you have any left. It is well-worth making, so let’s get right to it!

Connie’s Blueberry Crumb Cake

¼ cup oil

1/3 cup maple syrup

1 egg, lightly beaten

1 teaspoon vanilla

¼ cup soy milk or regular milk

½ cup pastry flour

½ cup unbleached white flour

1 teaspoon baking powder

¼ teaspoon salt

2 cups fresh or frozen blueberries

Topping:

1/3 cup unbleached white flour

¼ cup Sucanat or ½ brown sugar

¼ teaspoon nutmeg

2 tablespoons oil

Preheat oven to 350˚F. In mixing bowl, beat together oil and maple syrup. Stir in egg, vanilla, and milk. Sift together flour, baking soda and salt. Combine wet and dry ingredients. Pour batter into oiled cake pan (9-inch round or square). Top evenly with berries. (If using frozen berries, defrost first and drain off liquid.)

Combine dry topping ingredients in small bowl. Pour oil evenly over flour mixture and toss with a fork until mixture is crumbly. Sprinkle crumb topping evenly over berries. Bake for 30-35 minutes or until topping is golden and cake tests done. Serve warm.

Connie said it was “incredible!”… An understatement. I hope you all had a nice Easter weekend. Until next week, dear friends, vaya con Dios.

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