A historical dessert from Recipes from here and there (1900). Serve with butter
Preserved exactly as written in the original source
Cream one-quarter cup butter, one-third cup sugar
Add one beaten egg; one cup milk; two and one-third cups flour sifted with two teaspoons baking powder, one teaspoon salt
Mix with one cup blueberries
Bake thirty minutes
Serve with butter
Modern guidance to help you succeed with this vintage recipe
Creaming the butter and sugar creates air pockets that expand during baking, producing a tender crumb. The baking powder provides chemical leavening through a double-acting reaction—first when mixed with wet ingredients, then again when exposed to oven heat. Tossing blueberries in a small amount of the flour before folding them in (recommended) prevents them from sinking by increasing their surface friction and absorbing excess moisture that would otherwise weigh them down.
The dry ingredients (flour, baking powder, and salt) can be sifted together and stored in an airtight container up to 1 week ahead. The finished cake can be baked 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature.
Store the cooled cake covered at room temperature for up to 2 days or wrapped tightly and refrigerated for up to 5 days. The cake can also be frozen, well-wrapped in plastic and aluminum foil, for up to 2 months. Thaw at room temperature for 2-3 hours before serving. Serve at room temperature with softened butter.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients (flour, baking powder, and salt) can be sifted together and stored in an airtight container up to 1 week ahead. The finished cake can be baked 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature.
Store the cooled cake covered at room temperature for up to 2 days or wrapped tightly and refrigerated for up to 5 days. The cake can also be frozen, well-wrapped in plastic and aluminum foil, for up to 2 months. Thaw at room temperature for 2-3 hours before serving. Serve at room temperature with softened butter.
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