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Maine produces the very best blueberries—small but so sweet. When I was a little girl, my mother always made this cake in blueberry season. Served with a bit of real whipped cream, it’s the best!
This recipe is:
Contest Winning
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 piece) equals 288 calories, 8 g fat (5 g saturated fat), 66 mg cholesterol, 439 mg sodium, 49 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Maine Blueberry Cake in Country June/July 2007, p49
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Reviewed on Jan. 26, 2012 by Edyne Jurai
I absolutely LOVED this cake! Moist, incredibly good and very delicious, every mouthful was a delight and very much enjoyed!I didn't use the 1 tablespoon of sugar to sprinkle on the top of the cake since I found it to be sweet enough without it and used regular sized blueberries instead of the smaller ones; it turned out deliciously well!I will definitely be making this one again!
I absolutely LOVED this cake! Moist, incredibly good and very delicious, every mouthful was a delight and very much enjoyed!
I didn't use the 1 tablespoon of sugar to sprinkle on the top of the cake since I found it to be sweet enough without it and used regular sized blueberries instead of the smaller ones; it turned out deliciously well!
I will definitely be making this one again!
Reviewed on Aug. 25, 2010 by elainemariekelley
excellent recipe very moist didnt last long at my house ! :)
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