This blueberry cake, made with fresh blueberries, is so sweet and moist, it must be sinful!

I love community cookbooks. Owning a good variety of community cookbooks is like having Great-Aunt Ada on speed dial. Where else can you get a large selection of tried-and-true recipes designed just for family meals? As a cookbook author I get much of my inspiration from community cookbooks. As a cookbook collector I scour used bookstores and visit local tourist traps wherever I travel, searching for a new community cookbook. And as a cook, I find myself returning over and over to the first community cookbook I ever purchased, seeking out recipes that have become part of my repertoire.

This sinfully good blueberry cake is one of those recipes. It comes from A Book of Favorite Recipes by the Women of Robbinston Recreation Club, circa sometime around 1980. The covers are long gone and the pages are stained and tattered, but it is full of everyday, useful recipes. This recipe is simple, but shows off fresh blueberries, and finishes it all off with a cinnamon-sugar topping.

Recipe:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/3 cup milk
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 tsp baking powder
• 1 1/2 cups fresh or frozen blueberries

Topping:

• 1 tsp ground cinnamon
• 1 Tbsp sugar

Cream butter and sugar. Add eggs one at a time, beating after each. Add vanilla and milk and beat to combine. Add flour and baking powder. Stir to mix well, then gently fold in blueberries. Spoon into a greased 9 x 9 inch baking dish. Combine cinnamon and sugar. Sprinkle over the top of the cake. Bake in a preheated 350 degree oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Cool before serving. Makes 16 servings.