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Blueberry Cake with Blueberry Sauce

When I made Edna Lewis's blueberry cake with blueberry sauce from her cookbook The Taste of Country Cooking I used a 9 x 9 x 2-inch baking pan, and my cake bubbled over a bit; next time I’ll set it atop a baking sheet. I will also drain my blueberries more thoroughly, as this time they were left too liquid. Nevertheless, I thought this was good (even if it was not as mind-blowing as the plain pound cake), and Andrew, who loves blueberries, thought it was extremely tasty. I would love to eat this with vanilla ice cream or whipped cream.

I must confess that I used regular baking powder, but to simulate the Royal Baking Powder called for in the original recipe, combine 2 parts cream of tartar with 1 part baking soda and use the called-for quantity of that mixture.

About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.

Blueberry Cake with Blueberry Sauce

- serves 4 to 5 (with leftovers) -

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