Ah, at last, my blueberry bushes have small fruits developing. Soon the plump blueberries will be baked in my annual blueberry recipe!
1 cup sugar
1/2 cup oil
1/2 cup milk
3 cups flour
5 tsps. baking powder
1/2 tsp. salt
2 cups blueberries
1 Tbsp. lemon juice
3 Tbsp. sugar
1/2 tsp. cinnamon
Beat the eggs with 1 cup sugar till blended. Stir in oil and milk. In another bowl, sift together flour, baking powder and salt. Stir into liquid ingredients until smooth.
Spread into a greased 9-by-13 inch (or larger, for less depth) pan. Mix the blueberries with lemon juice, 3 Tbsps. sugar and cinnamon, and sprinkle atop batter.
Bake at 350 for 40 to 50 minutes.
For an antioxidant bonus: Add 1 cup of Hershey’s Special Very Dark chocolate chips into the batter and serve cake with a cup of coffee in one hand and a glass of red wine in the other.