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!
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VERIFIED BY Taste of Home Test Kitchen
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- 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
- 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.
- 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.
- 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.
Originally published as Maine Blueberry Cake in Country
June/July 2007, p49
Reviews forMaine Blueberry Cake
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MY REVIEW
Reviewed Mar. 13, 2015
"It was easy to assemble and looked beautiful. I must have done something wrong because it is soooo dry. It looks dry. :("
MY REVIEW
Reviewed Jan. 26, 2012
"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!"MY REVIEW
Reviewed Aug. 25, 2010
"excellent recipe very moist didnt last long at my house ! :)"
