A Recipe from Antoinette Pope School Cook-Book (1953)

About the Recipe

I can’t for the life of me figure out why this cake is called “pastry.” It doesn’t bake like a pastry. It doesn’t taste like a pastry. What it does taste like is buttery, cakey, blueberry goodness.

This recipe is super simple and elegant. The only quirky part of the recipe is the single-acting baking powder. I have two thoughts on that:

1. If you truly want something single-acting as the recipe states, make your own by combining 1 part baking powder to 2 parts cream of tartar. That will create fast-acting reaction that’s dictated in the recipe. Be aware – you can’t let this batter sit once the single-action hits the liquid. If you do, prepare for a super dense cake.
2. Don’t worry about it! Just use 2 teaspoons of double-acting baking powder, and you’ll be good to go.

I opted for the powdered sugar sprinkle, which was just perfect. The top of the cake is slightly crunchy, which worked well with the powdered sugar. The crunch comes from those last 10 minutes at 400*F. Don’t want the crunch? Leave the oven where it is!

About the book

Everything you need to know about this book can be found in the dedication (photo below). This is such a lovingly crafted resource from the school. It’s clearly designed as an on-hand resource to have in your household and to guide continued success. Definitely worth picking up if you see it on a shelf.

The Recipe!

Ingredients:

1/2 cup butter
1/4 t salt
1 1/4 cups sifted granulated sugar
2 large eggs beaten 1 minute
1/2 cup fresh blueberries or well drained canned blueberries
2 t single-acting baking powder
1/2 cup cream combined with 6 T milk
2 cups sifted cake flour
1 t vanilla

Directions:

With electric mixer or spoon cream butter. Add sugar, a little at a time, and beat until thoroughly blended. Add beaten eggs and continue to beat batter for about 3 minutes with electric beater or for 5 minutes with hand beater.

Add sifted flour combined with baking powder, and salt alternately with combined cream and milk, about 1/2 cup flour and 1/4 cup liquid at a time. Add vanilla. Last, add fresh or well drained canned blueberries and fold gently. 

Pour batter into 1 square baking pan that measures 9 x 9 x 1 1/2 inches or 8 x 8 x 2 inches. Butter pan well on bottom and lightly on sides with 1 teaspoon butter and coat lightly with flour. 

Bake at 350*F for about 35 or 40 minutes, then raise heat to 400*F and bake about 10 more minutes, or until done. When it is done, remove from oven and let stand in pan for about 15 minutes. Then loosen around sides and turn out onto cake cooler. 

Sprinkle with confectioners’ sugar or orange icing and cut up into squares just before ready to serve.