We’ve had several requests for this recipe — another of Carolyn’s desserts that work well at breakfast, too. This old-fashioned recipe is easy and delicious. (Pardon the pictures; I’m just getting used to a new lens and use of natural light — and no time for a tripod.)
Grease a 9×13 pyrex baking pan. Heat oven to 375.
1/2 cup sugar
1/2 cup orange juice
1 tbsp cornstarch
4 cups small Maine blueberries (frozen is fine — Wyman’s are great)
Blend together the sugar and cornstarch. Pour orange juice into a saucepan large enough to hold the juice and the berries. Add the sugar/cornstarch mixture and whisk over medium heat until the mixture has thickened. Add berries and bring to a boil. Cool. (This mixture may be prepared the day before making the cake.)
2 cups all purpose flour
1 cup sugar
1 tbsp plus 1 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
Mix these ingredients together in a large bowl
1 cup whole milk
1 tbsp vanilla
2 large eggs
8 oz (2 sticks) unsalted butter, melted
Whisk the above wet ingredients together in a medium bowl.
Gently stir the liquid mixture into the dry ingredients just until mixed. Spread this batter into the greased pan. Spoon the blueberry mixture evenly over the batter. Bake 25-30 minutes, until lightly browned and a toothpick inserted in the center comes out clean. Cool at least 5 minutes before serving, but it is best while still warm from the over. Serve with whipped cream (or, if for dessert, vanilla ice cream). Yield: 12-15 portions; recipe may be halved for a 9×9 baking pan.