Old Mission Recipes: Ellie’s Blueberry Sour Cream Cake and a Game of Mahjong

I recently started playing Mahjong with some of my neighbors here on Bluff Road. It’s so fun!

According to Wikipedia, Mahjong is a tile-based game that was developed in the 19th century in China. Using a Mahjong card — which includes different acceptable groupings — your goal is to pick up and discard varying suits, numbers, flowers, dragons, etc. to create a group of tiles that will win the game.

I love that it’s a game that my southern grandmother used to play with HER neighbors. This is my mom’s mom, known to all of us as “Mammy.” I often joke to my pals that I’m calling on the spirit of Mammy to help me figure out the best use of my tiles. Mom had a Mahjong set, but we never got around to playing it.

Mahjong is not only fun, it’s also a beautiful game and a great “brain game.” You have to think fast and figure out how your tiles will best fit into one of the card’s groupings.

I’m getting the hang of it, and have even won a few games here and there! Thankfully, my neighbors are very patient and happy to answer all of my questions and offer tips and tricks.

We’ve been playing once a week, and I really look forward to spending time with my friends and avoiding the news of the day.

Whoever is hosting the game at their house always has a few snacks for us to chomp on. Last week, we were at Ellie Casteel’s house, and she made the best blueberry cake I’ve ever had (big thanks to her sister-in-law Linda for the recipe!). It’s very light and oh so yummy. Here’s the recipe…

Blueberry Sour Cream Cake

• 1/2 c. butter
• 1 c. sugar
• 3 eggs
• 2 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 c. sour cream
• 2 c. blueberries (I recommend Buchan’s, right here on the OMP)
• Optional: Powdered sugar for dusting

Cream softened butter and sugar together until fluffy. Mix in eggs and sour cream. Combine dry ingredients in a separate bowl.

Fold dry ingredients into wet ingredients until combined. Then fold in blueberries. Pour batter into greased and floured 9-inch pan.

Bake at 325F for 45 minutes, or until a toothpick inserted in the center comes out with a few tiny tender crumbs attached. Dust with powdered sugar, if desired.

Let cool completely before cutting. Enjoy!

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