Blueberry Spice Cake
A moist, spiced blueberry cake with rich molasses and aromatic spices, perfect for fall gatherings or cozy dessert tables, offering a warm, fruity flavor profile.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a baking pan.
- In a large mixing bowl, combine eggs, sugar, molasses, and melted butter until smooth.
- Gradually add hot water, mixing well.
- In a separate bowl, whisk together flour, baking soda, nutmeg, cloves, cinnamon, and allspice.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the blueberries coated in flour to prevent sinking.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the whites until stiff peaks form before folding them into the batter. If you don’t have molasses, honey or maple syrup can be used as a substitute, though the flavor will vary slightly. Make sure to coat the blueberries in flour before adding them to the batter to prevent them from sinking, a technique also seen in Jordan Marsh'S Big Blueberry Muffins.
Serving Suggestions
Serve the Blueberry Spice Cake warm or at room temperature, dusted with powdered sugar for an elegant touch. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It also complements a cup of tea or coffee, making it perfect for a cozy afternoon treat.
Storage & Reheating
Store leftover Blueberry Spice Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Spice Cake contains roughly 368 calories, with 4g protein, 63g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (31% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 677mg per serving (29% 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 frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries in this recipe. However, do not thaw them before adding; simply fold them in while still frozen to prevent them from bleeding into the batter and affecting the cake's color and texture.
What can I do if my cake is too dense?
If your cake turns out dense, it could be due to overmixing the batter or using too much flour. To avoid this, mix until just combined when adding the dry ingredients and use the spoon-and-level method for measuring flour rather than scooping directly from the bag.
Can I add nuts or other fruits to this recipe?
Absolutely! Chopped walnuts or pecans would add a nice crunch, while other fruits like raspberries or diced apples can provide different flavors. If you choose to add nuts, consider reducing the blueberries slightly to maintain the balance in the recipe.
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).