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Blueberry Cake with Wojapi Sauce

 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


  • 1/4 cup sugar
  • 1/4 cup self-rising flour
  • 1/4 cup milk
  • 1/8 teaspoon McCormick® Pure Vanilla Extract
  • 1 tablespoon butter, melted
  • 1/4 cup fresh or frozen blueberries
  • 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 5-3/4-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

2 of 2

Blueberry Cake with Wojapi Sauce (continued)

Directions (continued)

  • 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. Yield: 2 servings.
Nutritional 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.