Louise Kelley'S Blueberry Cake Or Washington Pie
A moist blueberry loaf cake with tender blueberries and a buttery crumb, perfect for breakfast, brunch, or a sweet snack with coffee or tea.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour a loaf pan well.
- Rinse blueberries and dust with a little flour.
- Cream the butter; add sugar and then eggs, beating well after each addition.
- Sift together the flour and baking powder; add alternately with milk to the creamed mixture, beginning and ending with the flour mixture.
- Beat until smooth and then add vanilla extract.
- Gently fold in the floured blueberries.
- Pour batter into the prepared loaf pan and bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure to cream the butter and sugar thoroughly before adding eggs. If fresh blueberries are unavailable, frozen ones can be used; just be sure to fold them in gently to avoid color bleeding. Consider substituting half the sugar with honey or maple syrup for a different flavor profile. This cake can also be made as muffins for quicker baking.
Serving Suggestions
Serve this blueberry cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Cream-Cranberry Salad for a refreshing brunch. For a cozy breakfast, enjoy it alongside a cup of coffee or tea. Adding a sprinkle of powdered sugar on top enhances its presentation.
Storage & Reheating
Store leftover blueberry cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Louise Kelley'S Blueberry Cake Or Washington Pie contains roughly 744 calories, with 6g protein, 65g carbohydrates, and 49g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and iron.
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 raspberries, strawberries, or even chopped peaches. Just keep in mind that different fruits may alter the baking time slightly, so check for doneness with a toothpick.
Why did my cake not rise properly?
Insufficient leavening agents or expired baking powder can cause the cake to not rise. Make sure to check the freshness of your baking powder and be precise with measurements. Also, avoid overmixing the batter once the flour is added.
Can I freeze the blueberry cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving for the best texture.
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).