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Miss Parloa’s Blueberry Cake (from Alice Castro) Recipe

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This recipe for Miss Parloa’s Blueberry Cake (from Alice Castro) is from The Motta Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake ingredients:

1 c. sugar
¼ c. butter
1 egg
1 c. milk
2-1/2 c. flour, sifted
3 tsp. baking powder
¼ tsp. nutmeg
3 c. blueberries (canned can be used if thoroughly drained).

Frosting ingredients:

8 oz cream cheese
¼ c light cream
½ c sugar (or more, to taste)
½ tsp vanilla
Directions:
Directions:
This recipe was originally published in “Miss Parloa’s Kitchen Companion” (1887).

Cream butter and sugar, add egg, and beat until light. Sift flour, baking powder, and nutmeg together and add alternately with the milk to the sugar mixture. Gently fold in blueberries. Pour into two 8-inch round buttered layer cake pans and bake at 350 degrees until firm in center and lightly browned, about 30 min. Remove cakes from pans and cool on a rack. Spread with Cream Cheese Frosting.

Cream Cheese Frosting

Place cream cheese in mixer bowl and let stand at room temperature for one hour to soften. Add remaining ingredients and whip until very light and fluffy.

 

 

 

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