My mom's recipe, from "The Best of Mennonite Fellowship Meals" 2001, contributed by Bonnie Heatwole of Springs, Pennsylvania. The original recipe uses 2 Tbsp sugar and 1 cup each of blueberries and nuts in the filling.
I planted a blueberry bush in the backyard when we moved into our house, but it didn't survive the second hard winter and a spring flood. I didn't replant it.
I buy frozen wild blueberries, which need to be defrosted in a sieve placed over a bowl, and left to drain well.
Wild or home-grown blueberries tend to be smaller and more intense in flavor than the larger commercially grown blueberries, that might sink deeper into the cake batter. To avoid the berries all sinking to the bottom of the cake, alternate pouring the batter and filling, in 3 or more layers.
Makes 16 servings.
Cake
- 2-1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup softened salted butter, at room temperature
- 1-1/4 cups white granulated sugar
- 1 tsp. real vanilla extract
- 1/2 tsp grated lemon rind (zest)
- 2 large eggs, at room temperature
- 1 cup sour cream or plain Greek yogurt
- 2 Tbsp - 1/4 cup sugar (depending on amount and sweetness of berries)
- 1-2 cups blueberries
- 1-2 cups chopped walnuts or pecans (optional)
- 1 Tbsp sugar
- 1/2 tsp cinnamon
