*  Exported from  MasterCook  *
                           Gaga’s Blueberry Cake
 Recipe By     : Gaga Chapin
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Blueberry Cake
    1 1/2  Cups          cake flour
    2 1/2  Teaspoons     baking powder
      1/4  Teaspoon      salt
      1/2  Cup           shortening
      2/3  Cup           sugar
    1      Whole         egg
      3/4  Teaspoon      vanilla
      1/2  Cup           milk
    1      Cup           blueberries
                         Blueberry Sauce
    1      Cup           blueberries -- or more
    1      Whole         lemon -- juiced
    1      Tablespoon    sugar
 For the cake, sift flour, measure and add baking powder and salt.
 Cream shortening, add sugar gradually until light and fluffy.  Add dry
 ingredients alternately with the milk.  Stir only enough to blend.
 Wash the berries and toss with flour to lightly coat.  Gently fold the
 floured berries into the cake batter.  Pour into greased 8x8 pan and
 bake at 375  for 25-35 minutes or until cake tester just comes out
 For the sauce; put berries, lemon juice and sugar in a saucepan over
 medium high heat until boiling.  Reduce heat and cook until the
 berries are just tender.
 Serve the cake with a small knob of hard sauce on top of it, and the
 warm sauce poured over all.
 ( For hard sauce combine about 1/4 cup butter with confectioners sugar
 beat together add more sugar until the consistency is firm but not
 hard.  Add a dash of vanilla.  )
 This recipe was one of the recipes I 'translated' from my Great
 Grandmothers' Receipt book.  It is a family favorite, and we indulge
 ourselves every year during blueberry season.  The cake is best served
 warm, not hot.  The hard sauce should be about room temperature and
 the blueberry sauce should be hot enough to melt some of the hard
 sauce when you pour it over the cake.