Makes 1 large cake
This recipe came to Anne Moseley, co-owner of Harpswell Inn in Harpswell, Maine, from her cousin Jane. Moseley added lemon rind and flavoring. She doesn’t use the original topping that came with the cake — 1/2 cup granulated sugar mixed with 3/4 teaspoon nutmeg. “I just sprinkle with confectionary sugar after the cake cools,’’ says Moseley. The recipe came with this instruction: “Lovingly fold in 2 cups blueberries.’’ In Maine, that always means wild berries, almost always frozen. Measure the berries but keep them frozen until using.
|Butter (for the pan)|
|Flour (for the pan)|
|2||eggs, lightly beaten|
|1||cup whole milk|
|1/3||cup canola oil|
|1/2||teaspoon vanilla extract|
|1/2||teaspoon lemon extract|
|Grated rind of 1 lemon|
|2||teaspoons baking powder|
|2||cups granulated sugar|
|2||cups wild fresh or frozen Maine blueberries (if fresh, pick over; if frozen, do not defrost)|
|Confectioners’ sugar (for sprinkling)|
1. Set the oven at 350 degrees. Generously butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.
2. In a bowl, beat the eggs, milk, oil, vanilla and lemon extracts, and lemon rind.
3. In another bowl, combine the flour, baking powder, salt, and granulated sugar. Whisk well to blend them. Make a well in the center of the flour mixture. Add the liquids. With a wooden spoon, stir the liquids into the flour mixture. Fold in the blueberries.
4. Transfer the batter to the pan and smooth the top. Bake the cake for 50 minutes or until it is firm to the touch and starting to pull away from the sides of the pan.
5. Set the cake on a wire rack to cool for 30 minutes. Turn out onto a cake plate to cool completely. Sprinkle with confectioners’ sugar. Adapted from Harpswell Inn