I like to start off every new year with a goal—something fun I’d like to accomplish during the course of the year. Last year, my goal was to learn how to knit. Yep, everyone got scarves for Christmas.
Back in 2011, I had a simpler—albeit calorie-laden—aspiration. My goal was to make 50 new desserts from scratch. I succeeded. Out of all the new recipes I tried, my absolute favorite was one given to me by a fellow volunteer at the Iditarod Trail Sled Dog Race in Alaska.
Since my first three books for Love Inspired all take place in Alaska, most readers assume that’s where I live. I don’t. I’m a Texas girl. For the past three years, I’ve traveled to Alaska to volunteer with sled dogs at the race. From the first time I flew over Alaska and saw the Northern Lights from the airplane window, I fell in love with the place! Whenever I miss Alaska, the dogs, the snow, and the wonderful Alaskan people, I like to make my favorite dessert.
So I’d love to share this recipe with all my readers out there! Bon Appetit, Alaskan style!
ALASKAN BLUEBERRY CAKE
3/4 cup butter
2 1/4 tsp. baking powder
1 1/2 cup sugar
3/8 tsp. salt
3 eggs, separated
1/2 cup milk
1/2 tsp. vanilla
2 1/4 cup wild blueberries
2 1/4 cups of sifted cake flour
Cream butter and sugar until light and fluffy.
Add well-beaten egg yolks and vanilla.
Sift dry ingredients together and add alternately with the milk to cream mixture beating well after each addition.
Beat egg whites until frothy and fold into the batter.
Pour half of the batter into a 9x13 greased pan. Cover with the flour-dusted blueberries, then add remaining batter.
Bake in a 350 degree oven for almost 1 hour or until golden brown. Sprinkle with powder sugar. Serve hot.
Coming in May - ALASKAN HERO!