That time of year! BLUEBIRD SUET CAKE

eastern bluebird

From Jeanne Nevard

Makes about 6 cakes, but you may double it.

 On a low burner, mix in:

1/2 bar of lard (1 cup)

1 cup of peanut butter

melt together until soupy.


1 cup of whole wheat flour

1/2 cup of sugar

2 cups of cornmeal

2 cups of quick oats

Take off the heat & add (optional) :

1/2- to 1 cup of chopped frozen berries, raisins, or currants. And/or 1 cup of sunflower chips

Some bran, wheat germ or healthy grains.

Save your used suet cake plastic trays & refill

or use any other plastic containers.

Freeze in sandwich bags in the plastic tray. Save trays for next time. I also re-use the sandwich bags for the next batch, leaving them in the freezer.

Take out 1 cake, crumble it, add some more corn meal and wheat germ for a drier crumble texture. Put into a Ziploc bag & refrigerate. Serve crumble in a flat dish. I put it out on my deck. And can use the cakes in a regular, wire suet feeder.

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