Wild Blueberry Cake
Published by Harmony Books, a division of Crown Publishers, Inc.
Editor's Note: You've heard of blueberry pie and blueberry muffins, but what about blueberry cake? This recipe for Wild Blueberry Cake uses fresh blueberries and has a decadent crumb topping for a crowning touch. This scratch cake recipe is easy to make and can be mixed and poured in the pan within minutes. It's also the perfect recipe for young bakers to try — with adult supervision, of course! You can serve this blueberry cake after dinner, or consider including it in your brunch menu for a truly elegant and delicious treat. If you can't get fresh blueberries, then frozen will work, too, for this easy blueberry dessert.
OccasionCasual Dinner Party, Family Get Together
Taste and TextureSweet, Tart
Type of DishCake, Dessert, Fruit, Tart
- Cake Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 4 teaspoons baking powder
- Pinch salt
- 2 cups wild blueberries, rinsed and drained
- 2 eggs, lightly beaten
- 1/4 pound (1 stick) unsalted butter, melted and cooled
- 1/4 cup milk
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup firmly packed dark brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons (1/2 stick) unsalted butter, melted
This recipe is perfect for cooking with your kids! Find out how to make cooking in the kitchen an enjoyable and educational experience with this guide: Cooking with Kids: Recipes, Tips, and More for Fun in the Kitchen
Preheat the oven to 350 degrees F. Grease a 9-inch square pan.
Stir the flour, sugar, baking powder, and salt together in a medium-size bowl. Remove 1 tablespoon of the mixture and toss with the blueberries.
Blend the eggs, butter, milk, lemon juice, and vanilla in a small bowl. Add the liquid ingredients to the dry and beat until smooth.
Gently fold in the blueberries, then turn into the prepared pan.
To make the crumb topping: Stir together the flour, sugar, cinnamon, and butter until crumbly. Sprinkle over the batter in the pan.
Bake until a cake tester inserted in the center comes out clean, 50 to 60 minutes. Remove to a wire rack and cool.
Serve warm or at room temperature.
Copyright 1992 Joanne Lamb Hayes and Bonnie Tandy Leblang