Port Wine Blueberry Cake: It's The Berries!
July 14, 2010
One of the fun things I like to do all summer is pick fresh fruit at local farms. I start my regime with blueberries, followed by raspberries and blackberries.
I planted my own blueberry bushes years ago, but the birds always got to the berries before I did. Short of netting the bushes, there was not much that I could do.
So each year I truck to local farms and pick away thinking all the time about what I want to do with the berries. Some I will freeze, others will get made into blueberry pie, blueberry muffins, blueberry jam, but most will just get eaten out of hand.
Low in calories and high in antioxidants, this fruit is a winner in my book, and so is this wonderful port wine blueberry cake! It’s just right for drop in company or just snacking on the porch with a tall glass of ice cold milk.
Port Wine Blueberry Cake
¼ cup softened butter
¾ cup sugar
1 large egg
1/3 cup milk
¼ cup port wine
1 ¾ cups unbleached all purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
2 cups fresh or frozen blueberries
Preheat oven to 350F
Butter spray a loaf pan, or round 9 x 2 inch cake pan and set aside.
Cream the butter and sugar in a large mixing bowl. Beat in the egg, milk and port wine.
Sift the flour, baking powder and salt together on a sheet of wax paper and slowly blend into the butter mixture.
Fold in the blueberries.
Scrape into prepared pan and bake for 1 hour or until a cake skewer comes out clean. Cool and remove from cake pan.