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Blueberry Cake (dairy or pareve)

Contributed by Eileen Goltz

1 pint fresh blueberries
1 stick margarine or butter
2 cup sugar
3 eggs
1 cup milk
3 cup flour
1 teaspoon (rounded) baking powder
1 teaspoon vanilla

Instructions:

Preheat oven to 350. In a mixing bowl cream the margarine and sugar until fluffy; add the eggs and beat well. Add the vanilla, milk, and flour and mix well. Add baking powder and stir until blended. Gently fold in blueberries. Bake in a tube pan (angel food or bunt cake pan) for 1 hour. Cool in pan on a cake rack; invert onto rack while warm (but not hot). When cool, drizzle with a glaze made of softened butter, powdered sugar and milk (play with quantities until you achieve ‘drizzle’ consistency). Serves 8 to 10

>Notes: This is a classic recipe that no self-respecting chef should be without