Maine Blueberry Cake
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling
YIELD: 9 servings.
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!
Ingredients
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1/3 cup butter, softened
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1 cup plus 1 tablespoon sugar, divided
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2 eggs
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2 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon ground nutmeg
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1/2 cup buttermilk
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1-1/2 cups fresh or frozen blueberries
Directions
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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.
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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.
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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.
Nutrition Facts
1 piece: 288 calories, 8g fat (5g saturated fat), 66mg cholesterol, 439mg sodium, 49g carbohydrate (27g sugars, 1g fiber), 5g protein.
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