Simply Perfect One Bowl Blueberry Cake

My aunt Dee has the best recipes. A few days ago I was visiting my cousin at her new house in Newport and we were discussing what to do with all the strawberries she had picked with her kids. I suggested the strawberry bread we all love. During the conversation my aunt started talking about her blueberry cake. I had never had it before and it was sounding so good! The following morning my father came home from his daily morning coffee with his brother with a Xeroxed copy of Dee's blueberry cake.

I have been meaning to make it for a couple of days but never got around to it. This morning I noticed that the blueberries were slightly less wrinkled than I am and now would be the perfect opportunity to use them up.

As par for the course these days I was not paying attention -- distracted by the kids as they were arguing over who was going to stir and measure and pour and well, I made a little mistake. I added too much juice! I opted to add some more flour to dry up the mixture a bit. It came out marvelously. Little fingers keep trying to pick at the remains!

This cake is a cross between a cake and a tea bread. Despite the fact that it calls for a generous amount of sugar it is not sickly sweet. We'll be making this recipe again. And again. And again!

Below is the recipe. I have added in red my mistake!

3 Cups unsifted flour (I used un-bleached and had to use 4 cups to compensate for the extra OJ)*

2 Cups of sugar 1 Cup of vegetable or Canola oil

1/4 Cup of Orange Juice (I goofed and added a whole cup!)

4 eggs

2 1/2 teaspoons of vanilla

3 teaspoons Baking Powder

1 pint of blueberries * Save some flour to coat the blueberries (I forgot to do this too!)

Place all ingredients in bowl together and mix well.

Make topping of:
5 Tablespoons sugar and 1 Tablespoons of cinammon
Pour half of the mixture in to a greased and floured (I used Pam) tube pan. (I used a silicone bundt pan because that is what I had.) Sprinkle half of the sugar mixture. Pour in remaining batter and sprinkle remaining sugar mixture. Bake at 350 degrees for approximately 75 minutes. (I needed 90 minutes for the additional flour and OJ mess up!)

Let cool, remove from pan, let cool some more and serve!