Wednesday, October 29, 2014

Secret Recipes and Blueberry Surprise Cake

A sweet local friend who reads my blog {Hi Sue} read my post about my sister's friend who keeps her famous brownie recipe a secret. Sue graciously sent me her brownie recipe to try and it's now my go-to recipe when there's a brownie craving in our family. Yummy!!!




Along with the brownie recipe, Sue also included a family recipe for a blueberry surprise cake. She told of a time when she was a little girl, and how she helped her great aunt, Helen, in the kitchen. Helen was a fantastic baker, and very secretive with her methods. She must have been very fond of Sue, because not only did she share baking tips with her young niece, but she also shared her recipe for blueberry surprise cake, much to Sue's grandmother's surprise.




I had a chance to make the blueberry surprise cake last weekend and OhMyGoodness it is YUMMY! I asked Sue if I could share her story and she graciously said yes, and she encouraged me to share her aunt Helen's secret recipe as well. "Isn't that what cooking is about?" reasoned Sue, "nurturing the ones we love?" Well, yes, I think so!




Doug loved this blueberry surprise cake, and so did my coworkers. Many thanks to Sue for sharing the recipe with me, and to Aunt Helen, who may be looking down from above watching me type her secret recipe for all the internet to see. :o)







Aunt Helen's Blueberry Surprise Cake
3 c. sifted cake flour
1 tsp. baking soda
1 tsp. baking powder
1 c. sugar
1/2 lb. (2 sticks) butter
2 eggs, beaten
1 c. sour cream
1 tsp. vanilla
1 can blueberry pie filling
Topping:
1/2 c. flour
1/2 c. sugar
6 t. butter

Sift together flour, baking soda, baking powder and sugar in a bowl. Cut butter into dry ingredients until it resembles a coarse meal. Add beaten eggs, sour cream and vanilla and stir until well mixed.

Spread half of the cake batter into a greased 9x13" cake pan. Top with pie filling, spreading in the middle but not all the way to the edge. Top with remaining cake batter. The batter is thick, so you'll want to dollop it by small spoonfuls on top of the blueberry pie filling and use a wet knife to spread it so that all of the pie filling is covered. {I put a scant "half" on the bottom, and saved a little more batter for the top.}

Combine topping ingredients in a small bowl and sprinkle on top of cake. Bake at 375° for about 40 minutes until top of cake is golden brown.

Thank Heaven for Aunt Helen and Sue.

9 comments:

Susi said...

Looks yummy. Thanks to Sue and you for sharing the recipe. We had blueberry, pumpkin and cinnamon donuts at the office this morning.

Sian said...

It looks delicious. One of my favourite recipe instructions is "A scant half" ..I just like the sound of the word!

Mary Lou said...

I use to work with a woman who would gladly share a recipe, but she wold always leave out one ingredient so as to ensure no one's attempt at the recipe would be as successful as hers.

Carrie Morley said...

It was soooooo good! Loved my piece this morning and wish I had more. Make it again soon please!

Christa atCedarmereFarm said...

That is so nice of Sue. The cake looks delicious! I will try it. Please thank Sue for me.

Fiona@Staring at the Sea said...

Oh it looks good. What I call a pudding-ey cake. I'm in the recipes are for sharing camp and I'm quite shocked at Mary Lou's comment. Fancy doing that!

Karen said...

Yum! This reminds me of one of our favorite desserts---blueberry pudding, which actually comes out more like cake on top of blueberries.

debs14 said...

This looks delicious and get kind of cake you could have for pudding (always think of you when I use that word!) with a nice drizzle of custard on the side.

Gail said...

It looks and sounds delicious. I'll have to give it a try!

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