Bowdoin College Blueberry Cake

Yield:  one half sheet pan or thick 13X9 pan                                                                   

Ingredients

3 cups sugar                                                               

½# shortening

6 eggs

1 tablespoon vanilla                                                  

1 ½ teaspoons salt                                                     

4 ½ cups all-purpose flour                                         

1 tablespoons baking powder                                    

1 cup milk                                                                  

1-quart blueberries fresh or frozen, if using frozen do not thaw!    

                                               

Steps

1. Preheat oven to 350°F.
2. Cream sugar and shortening. Add eggs and vanilla. Mix salt, flour, and baking

powder together in a separate bowl.

3. Add half the dry ingredients to the shortening mixture and mix. Add half the milk

to this and combine. Add the rest of the dried mix until incorporated then add

the other milk and mix well. Pour into a sheet pan that has been sprayed with non-stick spray and lined with parchment.

4. Toss the blueberries with the 2 Tbl. of flour. Be sure the blueberries are well coated.
5. Sprinkle the floured berries over the surface of the cake & fold them in with gloved hands just until evenly distributed without over mixing. 
6. Bake half sheet for 30–35 minutes until tests done (cake springs back when

touched in the center.) Bake 9” x 13” longer accordingly – 40–50 minutes.