Sunday, July 27, 2008

Blueberry Cake with sauce (Poutine au Bleuets avec sauce)

1 cup sugar
3/4 cup shortening or margarine
2 eggs
1 tsp vanilla

1 cup milk
3 cups flour
1 tbsp baking prowder
1 tsp salt

2 cups blueberries (or more if desired). If frozen coat with flour.

Mix first 4 ingredients.
Alternatley add dry ingredients and milk until well blended. Mixture will be quite thick.
Stir in blueberries.

Spread in 9 x 13 inch greased pan (preferable dark brown pan) and bake for 50-60 minutes at 350 F until golden brown and toothpick inserted in cake comes out clean.

Cool in pan.

1 3/4 cups brown sugar
1/4 to 1/2 cup butter
1/4 tsp salt

Bring to a boil and cook until dark brown.

Add 2 1/2 cups hot water Mix well.

Thicken with:
3 tbsp cornstarch and 3 tbsp cold water

Remove from heat and add 1 tsp vanilla

Serve warm over cake.

This is my grandmother Robichaud's recipe. Very tasty any time of the year!!

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