Tasty Tuesday: Best Blueberry Cake

My parents have a few friends who just the thought of, remind me of lobster and blueberry cake. Blueberry cake seems to be the universal Maine dessert. Going to a lobster bake? There will be blueberry cake for dessert. Friends stopping by for a quick visit on their way down the coast? Blueberry cake and tea. Going to a potluck? Bring blueberry cake. Packing a picnic lunch for a long mountain hike? Don't forget the blueberry cake! Going to a friend's lake house for the day? Bring a blueberry cake as a thank you. Guests spending the night? Blueberry cake for breakfast.

So the other day when S and I took baby M blueberry picking with my best childhood friend, I promised to make a blueberry cake if S and I each filled our three gallon buckets full of berries.

We did.

This blueberry cake has got to be my absolute favorite of all the dozens of blueberry cake recipes my mom has in her kitchen. It's very moist and fluffy and has a thin strudel top that's delicious. We usually use native berries, but we were picking high-bush berries this week so we used them. Either way, this cake is amazing.
This cake is delicious warm with ice cream or whipped cream (especially after lobsters for dinner) and soooo good the next morning with coffee. S claims it's the ideal breakfast food. I'll let you be the judge.

Blueberry Cake

for the strudel topping
1/2 c. sugar
1/4 c. flour
1/2 t. cinnamon
1/4 c. butter @ room temp

for the cake
2 c. blueberries, picked over (remove the stems and leaves)
2 c. flour
2 t. baking powder
1/2 t. salt
1/4 c. butter @ room temp
3/4 c. sugar
1 egg
1/2 t. vanilla
1/2 c. milk

Preheat oven to 375 degrees
Grease and flour an 8" square pan

Prepare the strudel topping
Combine strudel ingredients in a small bowl and work together with your hands until well combined. Set aside 

Prepare the cake 
1. In a small bowl, toss berries with 2T of the flour

2. In a second bowl sift together dry ingredients

3. In a stand mixer with a paddle attachment (or just another bowl, because who the heck has a stand mixer at their cabin, which is where berries are picked?!) cream together butter and sugar. Add egg and vanilla, beating until fluffy

4. Add dry ingredients alternating with the milk in two additions

5. Gently fold in the berries until just combined

6. Pour into the prepared pan, top evenly with strudel

Bake at 375 for 40-45 minutes


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  1. Have you ever doubled this recipe to make enough for a 9x13 pan? If so, any tips on how long to bake it? I'm looking to make this tomorrow for a family picnic on Monday. Thank you!

    1. Oops, I think I'm too late for your picnic, I'm sorry! But yes, I've doubled it and used a 9x13 pan. It just took a touch longer to cook, but came out well. I hope it did for you too!


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