Blueberry cake by Margaret Leora Workman; Warponie Art

3/4 cup flour

1/2 cup sugar

Pinch salt

3/4 cup half & half

1/4 cup vegetable oil

1 egg

1/2 cup baking soda

1 tsp corn starch

Here is another recipe that called for baking powder so I used baking soda and corn starch instead. FYI corn starch can’t be substituted for cream of tarter! Or vice versa. So don’t use cream of tarter for gravy, that may not work out. I thought of it because they are both white. I know that isn’t logical but I wanted you to know that it really makes no sense but it works for some reason.

Also I was in a hurry and I forgot to halve the whole recipe. Have you ever done that? I wanted to only do half of the recipe then I forgot and added more and less so I just went with it. I figured that since it has sugar in it it will turn out perfectly. So just throw it all in a bowl and mix with electric beaters, there is no correct order. Then at the end fold in the blueberries. Oil an 8 inch pie place and pour it in. Bake at 375 degrees until done.