Here it is! Many magazines have a version where you frost a white cake to look like a flag, but this one has blueberries in the cake, too. It is also from the SH Southern Living Celebrations. That must be the pickled peaches behind it. I'm going to try and make this during the weekend along with mushy cookie pudding in a new format (see St. Pat's Day for a previous one, but this will be better) Enjoy!
3 cups sifted cake flour
2 tsp. baking powder
1 3/4 cups sugar
1 1/2 tsp. salt
1 cup shortening
3/4 cup milk
4 eggs
2 tsp. vanilla extract
2 cups fresh blueberries, rinsed and drained
Cream Cheese Frosting
Maraschino cherries, quartered (tons of work - try well drained strawberries in half or cherries in half)
Fresh blueberries
Sift together flour, baking powder, sugar and salt. Add shortening, milk, and 2 eggs; beat 2 minutes at medium speed of electric mixer. Add remaining 2 eggs, beating well. Stir in vanilla, and fold in 2 cups blueberries.
Pour batter into a greased and floured 13x9x2-inch baking pan. Bake at 350F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely.
Spread Cream Cheese Frosting on top and sides of cake. Decorate cake with rows of cherries and blueberries. Yield: one 13x9 cake.
My hands are still a bit colorful from the teen tye-dye program we had yesterday. My shirt is lovely - purple, pink and fuchsia. All my favorite colors. We hired one of my former TAB members who is now an art teacher. She was running the program with another of my former TAB members who is studying to be a teen librarian. I only had to fill dye bottles and help people. Pretty nice to see the two of them as adults, and it was also pretty nice to be a helper and not have to run things!
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