Jamie'S Blueberry Cake
A moist, blueberry-studded cake with a tender crumb and cinnamon-spiced topping, perfect for brunches, picnics, or special occasions with family and friends.
Ingredients
Instructions
- Cream together the shortening and sugar.
- Add eggs, beating after each addition.
- Combine the flour, salt, and baking powder in a bowl.
- Alternately add the dry ingredients and milk to the creamed mixture, mixing well after each addition.
- Stir in the blueberries gently into the batter.
- Pour the batter into a greased and floured 10-inch tube pan.
- Mix together the brown sugar, flour, cinnamon, and butter to make the topping.
- Sprinkle the cinnamon-sugar topping evenly over the batter.
- Bake at 350°F (175°C) for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using half butter instead of shortening. You can substitute almond milk for regular milk for a nutty flavor. If you prefer, use frozen blueberries but do not thaw them before mixing to prevent the batter from turning blue. For added flavor, try incorporating a teaspoon of vanilla extract into the batter.
Serving Suggestions
This blueberry cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Microwaved Creamy Mashed Potatoes for a cozy meal. Enjoy it alongside a cup of tea or coffee for a perfect afternoon treat.
Storage & Reheating
Store leftover blueberry cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or until warm, but be careful not to overheat as it can dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Jamie'S Blueberry Cake contains roughly 819 calories, with 13g protein, 124g carbohydrates, and 31g fat. It is an excellent source of iron (29% of the Daily Value), protein (26% of the Daily Value), and calcium (26% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 532mg per serving (23% 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 in this recipe?
Yes, you can substitute blueberries with other fruits like raspberries or diced peaches. Just ensure that the fruit you choose is not too watery to maintain the cake's texture.
What if I don't have a tube pan?
If you don't have a tube pan, you can use a 9x13 inch baking dish. Just adjust the baking time, checking for doneness after about 50 minutes.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it properly to keep it moist, and it will taste great the next day. It's a perfect make-ahead dessert for gatherings.
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).