Edna Lewis Blueberry Cake

Check our Lucky 32 Southern Kitchen Blog Post – Buckets of Blueberries, Crepes, Cakes and Edna Lewis

2 cups fresh blueberries
⅓ cup granulated sugar
⅓ cup water
1 tsp cornstarch
¼ cup water
2 cups all purpose flour
¼ tsp salt flakes
4 tbsp butter
1 fresh, local egg
1 cup Homeland Creamery Milk
2 tsp pure vanilla extract
1 tbsp baking powder
¼ tsp ground cinnamon
⅓ cup granulated sugar

Combine 1/3 cup sugar with 1/3 cup water and blueberries in a medium saucepan; simmer for 3-5 minutes, strain berries and reserve for cake. Return liquid to a pot and return to a simmer. Combine cornstarch and ¼ cup water. Drizzle slurry into simmering juice and cook until syrup consistency is achieved. Set aside.

Sift flour and salt into a mixing bowl. Add butter and blend until mixture resembles cornmeal. Beat egg and mix in milk; add to dough, stirring all the while. Add vanilla, continue stirring; add baking powder, mix well. Spoon into a buttered 2″ half hotel pan. Scatter drained berries over the top. Combine remaining 1/3 cup sugar with cinnamon and sprinkle over the top.

Place in 425 degree Fahrenheit oven and close. Turn oven down to 375 and cook 25 minutes or until center is done. Serve slices of cake with reserved syrup.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.