Honey adds a sweet touch to blueberry cake

For the past 30 years or so my husband and I have been involved with historic reenacting groups, giving me the opportunity to cook through the centuries. It all started though with a Native American education group we joined so my stepdaughters could learn more about their heritage. The group would present educational programs at schools and festivals and I would offer food samples from the various regions and tribes.

A favorite among visitors and group members was Cherokee Blueberry Honey Cake. One member liked it so much that she would tell visitors, “Don’t eat that, it’s bug bread!” referring to the dark berries that were visible in the golden, honey-laden cake. It didn’t help that if it were an outdoor program, it did sometimes attract ants to the table!

The blueberry honey cake is a dairy-rich pound cakelike dessert that tastes like it’s been soaked in honey. It’s also easy to make with ingredients you probably already have in your pantry other than the berries.

Cherokee Blueberry Honey Cake

Ingredients 1/2 cup butter, softened 1/2 cup sugar 1/2 cup honey 3 eggs 1/2 cup milk 1 1/2 cup flour (plus a little to dust the berries) 2 teaspoons baking powder A dash of salt if desired 1 cup fresh blueberries *** Preheat the oven to 350 and grease a 5×9 loaf pan.

Cream together the butter, sugar and honey, then add the eggs and milk and beat until sell-blended. Add the flour, baking powder and salt and beat until smooth. Toss the berries with a tablespoon or so of flour to coat them to help prevent sinking, then gently fold them into the batter.

Pour the batter into the prepared loaf pan and bake for about an hour, until a toothpick inserted into the center comes out clean. Let cool on a rack. Slice and enjoy!

Christine Haines is a retired reporter and a culinary enthusiast who collects recipes from around the world and throughout historic time periods, often adding her own twist to an old tradition. She encourages her readers to cook adventurously.