Month: September 2020

Preheat oven to 350°F

Butter and Flour 9"x13" pan

Cream ½ cup of Butter and 1 cup Sugar with the mixer. Beat the devil out of it.

Add one Egg and beat it again.

Add the second Egg and beat it until it starts to have the consistency of mayonnaise.

Rinse off Blueberries and remove any stems or sticks.

In a separate bowl toss the blueberries with some Confectioners Sugar to lightly coat them. Flour can be used instead for this step.

Back at the Egg mixture, add Vanilla Extract (maybe add some extra) and beat yet again.

Add 1½ cups of Flour and 1¾ tsp of Baking Powder and combine with Egg mixture by hand with a spoon or spatula.

Add ½ cup Milk to Egg mixture and stir together again.

Gently add Blueberry mixture to Egg mixture and carefully combine everything together.

Pour batter into pan and level with a spoon/spatula.

This step can cause issues:

Cover pan with aluminum foil. When baking this will cause the cake to steam itself, but, but if the cake rises higher than the pan the foil can foil the top of the cake.

Place pan in the preheated oven and set a timer for 40 minutes.

The cake will still be raw in the middle at this point, but check it with a clean toothpick anyway.

Remove the foil, put back in the oven, and set the timer for another 15 minutes to brown the top of the cake.

Check with a clean toothpick again and remove from the oven. Allow to cool for some time.

Why are you still reading instructions, eat the cake already.