Maine Blueberry Cake Recipe

4.5 3 5
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Maine Blueberry Cake Recipe

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4.5 3 5
Publisher Photo
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!
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling

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

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

Nutritional Facts

1 piece: 288 calories, 8g fat (5g saturated fat), 66mg cholesterol, 439mg sodium, 49g carbohydrate (27g sugars, 1g fiber), 5g protein.

  • 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
  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.
Originally published as Maine Blueberry Cake in Country June/July 2007, p49

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Reviews forMaine Blueberry Cake

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MY REVIEW
KEMull55 User ID: 8290128 222665
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
Edyne Jurai User ID: 3362583 94275
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
elainemariekelley User ID: 4273694 147570
Reviewed Aug. 25, 2010

"excellent recipe very moist didnt last long at my house ! :)"

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