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Maine Blueberry Cake Recipe

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!
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling YIELD:9 servings

Ingredients

  • 1/3 cup butter, softened
  • 1 cup plus 1 tablespoon sugar, divided
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup buttermilk
  • 1-1/2 cups fresh or frozen blueberries

Directions

  • 1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • 2. Combine the flour, salt, baking powder, baking soda and nutmeg; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Gently fold in blueberries.
  • 3. Transfer to a greased 9-in. square baking pan; sprinkle with remaining sugar. Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Cool on a wire rack. Yield: 9 servings.
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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.