Down East Blueberry Cake
Down East Blueberry Cake is a delightful dessert bursting with the sweet and tangy flavors of fresh blueberries. The buttery, moist cake is perfectly spiced with nutmeg, making it a comforting treat for any occasion. Ideal for family gatherings or as a sweet indulgence with your afternoon tea.
Ingredients
Instructions
- Cream butter and sugar; add eggs and beat well.
- Add sour milk.
- Sift together dry ingredients and add to the creamed mixture by hand or on low speed in a mixer until well mixed.
- Fold in blueberries.
- Pour batter into a greased and wax paper-lined 9x9-inch pan.
- Bake at 350° for about 45-50 minutes.
Tips & Substitutions
For best results, ensure your butter is softened to room temperature for easier creaming with the sugar. If you don't have sour milk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes. Dusting blueberries with flour helps to prevent them from sinking in the batter during baking. Consider adding a pinch of cinnamon for an extra flavor boost.
Serving Suggestions
Serve this delightful blueberry cake warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for a lovely afternoon treat. For a varied dessert table, consider serving it alongside Cranberry-Pecan Bars or Almond Roca for a delicious combination of flavors.
Storage & Reheating
Store any leftover blueberry cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice a piece and warm it in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Down East Blueberry Cake contains roughly 256 calories, with 4g protein, 47g carbohydrates, and 7g fat. It is a good source of dietary fiber (18% of the Daily Value) and vitamin C (12% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
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?
Yes, you can use frozen blueberries in this recipe. Just be sure to do not thaw them before adding to the batter; this helps to maintain their shape and prevents the batter from turning blue. Toss them in a bit of flour as you would with fresh blueberries to help them distribute evenly in the cake.
What can I substitute for sour milk?
If you don't have sour milk on hand, you can easily make a substitute by mixing 1 tablespoon of vinegar or lemon juice with enough regular milk to make 1/2 cup. Let it sit for 5-10 minutes until it thickens slightly. This will mimic the tanginess and acidity needed for the recipe.
How can I make this recipe healthier?
To make this blueberry cake a bit healthier, consider substituting half of the all-purpose flour with whole wheat flour. You can also reduce the sugar slightly or use a natural sweetener like honey or maple syrup, adjusting the liquid content accordingly. Adding a handful of chopped nuts can also boost the nutritional value.
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).