Blueberry Cake II

This delicious cake is topped off with wojapi sauce. The sauce is traditional Cherokee, which has been passed down for generations. It is very versatile and can be used on fry bread, pancakes, waffles and other desserts.

Yield

2 to 3 servings

Cake Ingredients

1/4 cup granulated (white) sugar
1/4 cup self-rising flour
1/4 cup milk
1/8 teaspoon vanilla extract
1 tablespoon butter, melted
1/4 cup fresh or frozen blueberries

Wojapi Sauce Ingredients

2 tablespoons granulated (white) sugar
1 1/2 teaspoons cornstarch
1/4 cup water
1 cup fresh or frozen blueberries
vanilla ice cream, optional

Directions

Preheat oven to 350°F (177°C). Grease a 5 3/4 x 2-inch loaf pan with Pan Release or baking spray with flour.

In a small bowl, combine sugar and flour; stir in milk and vanilla. Place butter in prepared loaf pan. Pour batter into pan (do not stir). Sprinkle with blueberries.

Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.

In a small saucepan combine sugar and cornstarch. Stir in water until smooth; add blueberries. Cook and stir until over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Serve warm over cake with ice cream if desired.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 20 minutes
Cool Time: 10 minutes

Nutritional Information

Amount per serving with 1/3 cup sauce (calculated without ice cream): Calories 323, Fat 7 g (Saturated Fat 4 g), Cholesterol 18 mg, Sodium 234 mg, Carbohydrate 65 g, Fiber 2 g, Protein 3 g.

Recipe Courtesy Of

Taste of Home

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