For dessert, Price says he leans toward fruit. “A seafood boil calls for a blueberry cake to finish the meal" he says. This family recipe is compliments of his mother-in-law, Lucy, who lives in Ellsworth, Maine.
- 2 ½ cups all-purpose flour (plus 1 additional tablespoon)
- 4 tablespoons baking powder
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 stick butter
- 1 cup white sugar
- 2 eggs
- 1 cup milk (whole)
- 3 cups blueberries (fresh)
In the work bowl of a stand mixer, cream the butter and sugar on high speed until light and fluffy. Add the eggs, one at a time, beating until incorporated. Reduce speed to low and, working in three additions, add the flour mixture, alternating with two additions of the milk.
In a large bowl, gently toss the blueberries with the 1 tablespoon of flour to coat, and then add them to the batter.
Coat a non-stick 9-inch by 13-inch baking pan with cooking spray. Spread the batter in the prepared pan and bake for 35-45 minutes, until golden brown or the top of the cake has peeled away from the sides of the pan.