Aunt Cate'S Blueberry Cake
A moist blueberry cake with a hint of spice, featuring fresh blueberries and a tender crumb, perfect for breakfast, brunch, or dessert for family and friends.
Ingredients
Instructions
- Cream the sugar and shortening together until light and fluffy.
- Add eggs, vanilla, and spice; beat well to combine.
- Alternately add dry ingredients and milk to the creamed mixture, mixing by hand.
- Gently fold in the dredged blueberries.
- Pour batter into a greased baking pan and bake at 350°F for 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For best results, use fresh blueberries that are in season. If using frozen, thaw and drain them first. You can substitute half the flour with whole wheat flour for a healthier option. If you don't have mace, cinnamon works perfectly as an alternative. Make sure not to overmix the batter to keep the cake tender. This recipe pairs beautifully with Irene'S Icebox Cookies as a delightful dessert spread.
Serving Suggestions
This blueberry cake is delicious on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a fresh fruit salad or a scoop of yogurt for a delightful brunch option. It makes a lovely dessert after a meal featuring American recipes such as grilled chicken or vegetable stir-fry.
Storage & Reheating
Allow the blueberry cake to cool completely before storing it. Wrap it in plastic wrap or aluminum foil and place it in an airtight container. The cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Cate'S Blueberry Cake contains roughly 312 calories, with 4g protein, 39g carbohydrates, and 14g fat. It is a good source of calcium (15% of the Daily Value) and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of blueberries?
Yes, you can substitute blueberries with other berries like raspberries or blackberries. Just ensure to dredge them in flour to prevent them from sinking to the bottom of the cake. Adjust the sugar slightly if using sweeter fruits.
What can I do if I don't have shortening?
If you don't have shortening, you can replace it with an equal amount of unsalted butter or coconut oil. Both will give the cake a rich flavor and a tender crumb. Just remember to soften the butter before creaming it with sugar.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on it, as baking times may vary slightly depending on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).