A friend recommended a recipe for Melt-in-Your-Mouth Blueberry Cake by Maine author Marjorie Standish. Delightful way to use the last of my blueberry stash from the farm nearby.
If you bake this, I think shortening (vs. butter) is the way to go for a light, delicate cake. The original recipe does call for shortening. I added an additional 1/2 cup of berries, mashed with a fork, and we liked the result.
A keeper.
ETA: My friend who makes this cake all the time just mentioned he agrees that adding the additional 1/2 cup of berries is a good idea.
