Blueberry Cake

Here's a good recipe for an Entenmann style cake that we love. I made it tonight for Jeff's Father's Day dessert and thought you might like the recipe. I use home-canned filling (sometimes substituting cherry or apple for the blueberry). If you've shied away from canning pie filling because it gets watery, try canning it with clear-jel. It works like a charm.

Blueberry Cake

1/2 cup butter or margarine, softened
1/2 cup canola oil (or any other cooking oil)
1 1/2 cup sugar
4 eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1/2 tsp. baking powder
1 pint blueberry pie filling

In a mixing bowl, cream butter, oil and sugar. Beat in eggs, one at a time. Add vanilla. Combine flour & baking powder and add to creamed mixture; mix well. Spread 2/3 of the batter in a greased 15x10x1 inch baking pan (jelly roll pan). Drop tablespoons full of pie filling over the batter, distributing evenly. Pour remainder of batter over filling by rounded tablespoons, scattering globs all over the filling. Bake at 350 degrees F. for 40 minutes, or until golden brown.

For icing: Combine 1 cup confectioner's sugar, 1 or 2 Tbsp. milk, and 1 tsp. lemon juice (I sometimes substitute vanilla extract for the lemon juice). Drizzle over warm cake.

This is great in the morning with a cup of coffee!