Grammy Lindquist's Blueberry Cake with White Vinegar Sweet Sauce

 

It's blueberry season on Gap Mountain and the first batch came down from the blueberry patch yesterday afternoon. Every year, SB tends the bushes by cutting away brush to encourage the sun and rain to tend the berries ... and not the weedy brush. The pay off is great when nature provides the right amount of sun and rain, no late frosts arrive to freeze the blossoms, and no dry spells settle in to wither the tiny berries.

This years promises to be a bumper crop year! Huzzah ! 

Yesterday morning, I was greeted with a note by the coffeemaker. SB was off to check out the berries !

Later in the day, I had enough from his first stroll through the berry bushes for a classic Lindquist dessert plus a gallon bag loaded with enough for the first blueberry pie of the season. First, though, comes Grammy Lindquist's Blueberry Cake with Vinegar Sweet Sauce. So simple ! So good when served warm !

Grammy Lindquist's Blueberry Cake with White Vinegar Sweet Sauce

Oven Temp: 350 degrees F.

Bake Time: 25 - 30 minutes or til cake tester comes clean

Cake Ingredients: 

1. c. flour

1 tsp. baking powder

pinch salt

1/2 c. sugar

1 egg

1/4 c. milk 

3 tbsp. butter, melted

1 1/4 c. wild blueberries

Making the Cake:

1. Grease an 8" x8" pan and set it aside. Preheat the oven to 350 degrees F and place the baking rack in the center.

2. Whisk together the flour, sugar, baking powder, and salt.

3. Measure the milk and add the egg. Whisk to combine.

4. Add the melted butter to the milk mixture and whisk gently. Add immediately to the dry ingredients and mix just until incorporated.

5. Fold the berries in gently and turn into the prepped pan.

6. Bake in the preheated oven until a cake tester comes clean.

7. While the cake bakes, prep the sweet sauce.

Vinegar Sweet Sauce

Ingredients:

2 c. water

1/2 tsp. Kosher salt

1 scant cup sugar

2 tbsp cornstarch

1 tsp. vanilla extract

2 tsp. white vinegar

1 tbsp. butter

Making the Sauce:

1. Bring the water, salt, sugar to a boil in a saucepan.

2. Combine the cornstarch with a small amount of water and add, whisking to begin thickening the sauce. 

3. Add the vanilla extract and vinegar and whisk in.

4 As the sauce 'clears' taste for tartness. You can add a bit more vinegar if you want more tang.

5. Finish the sauce by adding the butter knob and stirring to melt it. 

Serve the warm cake with a good spoonful of sweet sauce. Enjoy !