Blueberry Cake.
A dish built around flour and milk.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1 generous pint of flour
- 1/2 pint of milk
- 1 gill of sugar
- 2 heaped teaspoonfuls of baking powder
- 2 tablespoonfuls of butter
- 1/2 teaspoonful of salt
- 1 egg
- 1/2 pint of blueberries
Make it lactose-friendly
- 1/2 pint of milk → lactose-free milk, oat milk, or almond milk
- 2 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Mix the baking powder, sugar, and salt with the flour, and rub through a sieve. Rub the butter into this mixture. Beat the egg till light, and add the milk to it. Add this to the dry ingredients, and beat well. Now add the berries, stirring as little as possible. Spread the mixture in a well buttered shallow baking pan, having it about an inch and a half thick. Bake in a moderately hot oven for about twenty-five minutes. Serve hot.
- The batter may be put in buttered muffin tins, and baked for about twenty minutes. This will fill twelve muffin cups.
Nutrition (estimated, per serving)
| Calories | 424 |
|---|---|
| Protein | 14.0 g |
| Fat | 11.3 g |
| Carbs | 67.1 g |
| Fiber | 3.5 g |
| Sodium | 1160 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States