Blueberry Take-Along Cake
A delightful blueberry cake with a tender crumb and fruity topping, perfect for breakfast, brunch, or dessert, appealing to berry lovers and those seeking a sweet treat.
Ingredients
Instructions
- Combine the flour, salt, sugar, ground nutmeg, and ground cinnamon in a bowl.
- Cut in the vegetable shortening until the mixture is in very fine particles.
- Add eggs, milk, and vanilla; beat until smooth and thick.
- Spread the batter into a well-greased 9 x 13 x 2-inch pan.
- Sprinkle blueberries evenly over the top of the batter.
- Combine streusel ingredients and mix until crumbly.
- Sprinkle the streusel over the berries.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the vegetable shortening with unsalted butter for added flavor. If fresh blueberries aren't available, frozen can work, but make sure they are thawed and drained to prevent excess moisture. Adjust the sugar slightly if using sweeter varieties of blueberries. This cake is best enjoyed warm, but you'Re Lucky If You Get A Piece!
Serving Suggestions
This Blueberry Take-Along Cake is perfect for brunch or a picnic, pairing wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside a fresh fruit salad or with a cup of coffee for a delightful afternoon treat. It also makes a lovely addition to any potluck or gathering, complementing dishes like Homestyle Zucchini Fritters.
Storage & Reheating
To store leftovers, let the cake cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or in the oven at 350°F for 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Take-Along Cake contains roughly 371 calories, with 4g protein, 44g carbohydrates, and 20g fat. It is an excellent source of vitamin C (28% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 654mg per serving (28% 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?
Absolutely! This cake works well with raspberries, blackberries, or chopped peaches. Just ensure the fruit is well-drained if using frozen varieties to maintain the cake's texture.
How can I make this cake gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum for better structure. Also, check the other ingredients for gluten content.
Can I make this cake ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just be sure to add the blueberries and streusel topping just before baking for optimal freshness.
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).