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.
Total TimePrep: 20 min. Bake: 20 min. + cooling
- 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
- In a small bowl, combine sugar and flour; stir in milk and vanilla. Place butter in a greased 5-3/4x3x2-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 in 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 thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Serve warm over cake with ice cream if desired.
Editor's NoteIf using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts1 piece: 323 calories, 7g fat (4g saturated fat), 18mg cholesterol, 234mg sodium, 65g carbohydrate (48g sugars, 2g fiber), 3g protein.
Originally published as Fresh Blueberry Cake with Wojapi Sauce in Reminisce Extra November 2009