This blueberry cake recipe is for Debbie and of course all of you! During our massive cooking date last week, the grease was splattering, pots of water boiling and the mixer was whirling as Debbie and I made Maryland crab cakes (the real stuff), blueberry cake (with Jersey berries) and a large vat of farm fresh tomato sauce.
As Debbie focused on blanching the tomatoes and tending to the sauce, I was largely in charge of the crab and blueberry cakes. Hence, Debbie didn’t really know what I put into the batter. After raves from her family during a weekend stay at her country home, she came back saying I must post the recipe.
And so, I tested it twice and it turned out just as good the second and third time around. Here’s the recipe! If you pick up some berries at the farmers’ market this weekend and have a few extra minutes, this cake is sure to please your family too!