Wild Blueberry Cake
Contributors
Cookbook
The Weekend Kitchen: Menus and Recipes for Relaxed Entertaining and Family Fun
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.
Serves8
Cooking MethodBaking
Kid FriendlyYes
OccasionCasual Dinner Party, Family Get Together
Recipe CourseDessert
EquipmentBaking/gratin Dish
Taste and TextureSweet, Tart
Type of DishCake, Dessert, Fruit, Tart
Ingredients
- 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
Instructions
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Preheat the oven to 350 degrees F. Grease a 9-inch square pan.
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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.
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Blend the eggs, butter, milk, lemon juice, and vanilla in a small bowl. Add the liquid ingredients to the dry and beat until smooth.
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Gently fold in the blueberries, then turn into the prepared pan.
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To make the crumb topping: Stir together the flour, sugar, cinnamon, and butter until crumbly. Sprinkle over the batter in the pan.
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Bake until a cake tester inserted in the center comes out clean, 50 to 60 minutes. Remove to a wire rack and cool.
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Serve warm or at room temperature.
Copyright 1992 Joanne Lamb Hayes and Bonnie Tandy Leblang
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Sara R
Jun 09, 2017
This looks like a delicious coffee cake! Like you could eat it for either breakfast or dessert.
bambakes7
May 24, 2017
This cake was great (especially right out of the oven). I loved the crumble topping and the sweet, juicy blueberries. I highly recommend this recipe.
Eugenia
May 24, 2017
This was so yummy! Very soft and moist, and the sugar topping added some perfect extra sweetness.
Editor Kristin
May 23, 2017
This is such a yummy cake! I love blueberry coffee cake, and this is an especially good recipe. The crumble topping rocks.
Helga Pataki
May 23, 2017
I'm not a huge fan of cakes (I know right) but this one was really good! The crunchy cinnamon topping added just the right amount of sweetness. The cake itself was moist not too sweet. It was the perfect companion to my afternoon cup of coffee!
kblindt 8571579
May 23, 2017
How can you go wrong with blueberries? Such a good cake. Perfect for breakfast or any time!
jthelander1231
May 23, 2017
The cinnamon topping was unique--I don't know that I've ever paired blueberry and cinnamon together, but it worked. I could see this working especially well as a breakfast cake, paired with a tall mug of coffee.
CraftyChristine
May 23, 2017
I typically don't like blueberry pie, but this cake was really good. The top was almost like a crumble and it was still warm making it very flavorful.
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