I had some canned blueberries in my refrigerator and wanted to use them so I decided to make blueberry cake. While surfing the net I came upon this recipe for an old-fashioned breakfast cake, which I found to be a little different and also interesting at the same time.
What was interesting about this recipe was the etymology. Apparently in 1954, a 15-year-old girl won second prize in the junior division of a Pillsbury baking contest with a moist and tender blueberry cake that was named after the effect it had on teenage boys–one bite and they were hooked :-).
I used that recipe with a few modifications I swapped refined flour with whole wheat flour and used a portion of brown sugar too instead of just normal granulated sugar. It turned out quite well.
2 cups whole wheat flour,
2 tsps baking powder,
1 tsp salt,
2/3 cup unsalted butter,
½ cup brown sugar,
¾ cup normal granulated sugar,
2 eggs (separated),
1 cup milk,
1 cup canned blueberries
In a large mixing bowl, stir together the flour and both the sugars. Cut the butter into small pieces and add it to the flour-sugar mixture and mix with a fork till the mixture resembles bread crumbs. Take about ¾ cup of this mixture and keep aside. Add baking powder and salt to the remaining mixture, then mix in the egg yolks and milk.
In another bowl whip egg whites well and fold this also into the batter. Grease and flour a cake tin and pour the batter into it to form a uniform layer. Sprinkle the blueberries over the batter, and sprinkle the reserved crumb mixture over the top.
Preheat the oven to 180o C for ten minutes. Bake for 40 to 50 minutes. Unmould and let it cool. You can serve this either warm or at room temperature.