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Mom's Two Egg Cake

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Serves | Prep Time | Cook Time

Why I Love This Recipe

I added flaked coconut to the batter. You can use any fruit you like either with the berries or instead of the berries. Peaches are great. If you use canned fruit be sure to drain them.

I usually buy 6 or 8 pints of blueberries when they are in season and cheaper. I don’t wash them, I leave them in their containers and put the containers into freezer plastic bags and into the freezer. When I want to make the cake I shake our ½ pint onto a strainer, put it under running water and pick off the stems and any bad ones.

I have added chocolate chips and raisins or butterscotch chips or vanilla chips.

Use your imagination. Enjoy…

Ingredients You'll Need

1 Cup Sugar
1 Stick of Butter at room temperature
2 Eggs
1 Tablespoon Pure Vanilla
1 Teaspoon Baking Powder
1 Cup Sifted Flour
½ Pint Blueberries
Sugar & Cinnamon sprinkled on top to your taste


Heat your oven to 350.

Using an electric stand mixer, blend together the cup of sugar and butter. Add the eggs one at a time. Add the vanilla, baking powder and flour. Mix about 3 minutes. Batter is thick. Using an 8 inch X 8 inch glass dish that has been greased. Pour the batter into the dish. Distribute the blueberries over the top and sprinkle with sugar and cinnamon.

Bake for 35 to 40 minutes.

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