This recipe is from an old Iowa community cookbook.
1 cup shortening or butter (add 1 tsp salt if you use shortening).
2 cups white sugar
4 eggs
3 cups all-purpose flour, sifted
2 tsps baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
1 tsp allspice
1 cup buttermilk
2 cups blueberries (use whole can of blueberries, juice and all)
Preheat oven to 350 degrees.
Cream butter and add sugar gradually creaming until fluffy. Beat the eggs well and blend into the sugar mixture. Add buttermilk and stir mixture well. Sift the flour, baking soda, baking powder, and the spices together; beat into the creamy mixture. Gently fold in the blueberries until well mixed in. Pour batter into a greased 9x13-inch pan and bake at 350 degrees for 40 to 45 minutes or until cake tests done.
Good with your favorite chocolate frosting.
Stays moist for a long time.
2 cups white sugar
4 eggs
3 cups all-purpose flour, sifted
2 tsps baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
1 tsp allspice
1 cup buttermilk
2 cups blueberries (use whole can of blueberries, juice and all)
Preheat oven to 350 degrees.
Cream butter and add sugar gradually creaming until fluffy. Beat the eggs well and blend into the sugar mixture. Add buttermilk and stir mixture well. Sift the flour, baking soda, baking powder, and the spices together; beat into the creamy mixture. Gently fold in the blueberries until well mixed in. Pour batter into a greased 9x13-inch pan and bake at 350 degrees for 40 to 45 minutes or until cake tests done.
Good with your favorite chocolate frosting.
Stays moist for a long time.
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