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Blueberry Cake with Wojapi Sauce

This is my grandmother's recipe, and the sauce is traditional Cherokee, which has been passed down for generations. It is very versatile and can be used on fry bread, pancakes, waffles and other desserts.

2 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

1/4 cup sugar
1/4 cup self-rising flour
1/4 cup milk
1/8 teaspoon vanilla extract
1 tablespoon butter, melted
1/4 cup fresh or frozen blueberries
WOJAPI SAUCE:
2 tablespoons sugar
1-1/2 teaspoons cornstarch
1/4 cup water
1 cup fresh or frozen blueberries
Vanilla ice cream, optional

Directions

In a small bowl, combine sugar and flour; stir in milk and vanilla.
Place butter in a greased 5-3/4-in. x 3-in. x 2-in. loaf pan. Pour
batter into pan (do not stir). Sprinkle with blueberries.
Bake at 350° for 20-25 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before inverting
onto a serving plate.
In a small saucepan combine sugar and cornstarch. Stir in water until
smooth; add blueberries. Cook and stir until over medium heat until

2 of 2

Blueberry Cake with Wojapi Sauce (continued)

Directions (continued)

thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Serve warm over cake with ice cream if desired. Yield: 2 servings.

Nutrition Facts: 1 piece with 1/3 cup sauce (calculated without ice cream) equals 323 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 234 mg sodium, 65 g carbohydrate, 2 g fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.