New Hampshire Blueberry Cake



1/3 cup butter (or as the original recipe reads "butter the size of an egg")

1 cup sugar

1 large egg

2 cups sifted all-purpose flour

1 teaspoon baking soda

1/2 cup sour milk or buttermilk ("If no sour milk," the original recipe directs, "use sweet milk with 1 teaspoonful of cream of tartar")

3 cups fresh blueberries, washed and stemmed


Submitted by Bonnie Rardin
Patriot: James Ferguson
Location: Pelham, Rockingham, NH
Time Period: 1759-1836
New Hampshire Blueberry Cake
Makes a 9 x 9 x 2-inch loaf cake


Cream the butter until light, then add sugar and continue creaming until fluffy. Beat in egg. Mix flour and soda and add alternately with the sour milk, beginning and ending with the dry ingredients. The batter will be very stiff, but it must be to support the load of blueberries now to be added. Pat blueberries dry on paper toweling and stir into the batter. Spread batter in a well-greased 9 x 9 x 2-inch baking pan. Bake in a moderately slow oven (325o) 45 to 50 minutes until cake is nicely browned on top and has pulled from sides of pan. Or until, as the old recipe says, "The cake begins to smell good." Cool Cake upright in its pan on a wire rack to room temperature before cutting.