This is my grandmother's recipe, and always popular.
Not overly sweet, almost like an airy biscuit or scone taste.
2/3 cup softened butter
1/3 cup granulated white sugar
2 each large eggs
2/3 cup orange juice
2 2/3 cups flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 teaspoons baking powder
1 1/4 cup wild blueberries (the small ones) - fresh or frozen, but don't thaw
1/4 cup granulated sugar
Preheat oven to 350 degrees. Grease a 13x9 cake pan.
Cream butter and sugar together until fluffy. Add eggs and orange juice gradually, mixing until fully incorporated.
Combine or sift together the dry ingredients (except the sugar, for sprinkling on top). Add the dry ingredients to the batter in stages, mixing only until blended.
Stir the blueberries in by hand. The batter will be thick; spread into the cake pan. Sprinkle with about half the sugar.
Bake for approx. 20 minutes, until cake starts to lightly brown and a toothpick inserted in the center comes out clean or with moist crumbs, rather than wet batter. Sprinkle with the remaining sugar and cool slightly before cutting. Great for an afternoon tea break, too!