When I was growing up, I lived around the corner from the Kobb family in Plainfield, New Jersey. Sherill Kobb was someone I loved spending time with, even though she was basically my mother’s friend. Sherill was (and still is) a marvelous baker and cook, and this recipe was a recipe she had gotten from one of her mother, Molly. I remember sitting and talking to Sherill one day in her kitchen when I was about 16 years old. She had just baked this recipe, and she gave me one of the cakes. I went wild for it. Sherill wrote down the recipe for me right then and there. I started making it after I got married. These delicious treats are great to include in a dessert assortment for a party, or to bring to someone’s house. They are rich and delicious. The flavor of the cake is outstanding.
- 1/2 pound (2 sticks) butter or margarine – I use Fleischmann’s salted margarine
- 1 cup granulated sugar
- 2 extra large or jumbo eggs
- 2 cups unsifted, unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 pint fresh blueberries
- sugar and cinnamon for sprinkling
Note: For some reason, I think the taste of the cake is even richer when you use margarine instead of butter. Also, there is no vanilla in this cake, so don’t worry about the fact that vanilla is not on the list of ingredients. The cake tastes much better without it.
Preheat oven to 350 degrees amd grease the sides and bottom of a 9 x 13 Pyrex dish or non-stick metal pan with butter or margarine.
Wash the blueberries and then set aside to dry on some paper towels. In a medium bowl, put your flour, baking powder, and salt. Whisk by hand just to blend. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter or margarine with the sugar on medium-high speed for 3-5 minutes, until light and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during mixing. With mixer on low speed, add your dry ingredients just until blended. Spread the batter evenly with a rubber spatula into your prepared pan. Sprinkle the blueberries evenly over batter in a single layer. Sprinkle the top lightly with sugar and cinnamon.
Bake in the center of the oven for 40-50 minutes until the cake is lightly browned around the edges and slightly browned on top and a toothpick comes out clean. Cool on a baking rack for 50-60 minutes. Cut into 24 squares and put on a serving dish. Serve at room temperature.
****As another variety, spread batter in a 10 inch springform pan, and top with about 14 prune plums, cut in half along the longer side of the plum, and pitted, skin side down. Then sprinkle with cinnamon and sugar and bake about 60 minutes until lightly browned around the edges and on top, and a toothpick comes out clean.Cheap tadalafil tablets buy cialis generic cipla lowest price soft sales professional for online. Cialis get viagra tadalafil 5mg no prescription buy cheapest online tadalafil tablets buy. Tadalafil Tablets Order quality Cialis from trusted supplier for the cheap price. Buy Sildenafil Online Cheap Free Viagra Samples. Men’s Health. Women’s Health , Weight Loss, Gums New, General Health, buy sildenafil online cheap. Sildenafil ratio 100mg kaufen buy sildenafil online cheap wellbutrin sr best generic cheap sildenafil 50mg provera drug interactions.