Maine Blueberry Cake
A moist blueberry cake with warm spices and a crunchy cinnamon sugar topping, perfect for brunch or dessert, showcasing the sweet tartness of Maine blueberries.
Ingredients
Instructions
- Cream shortening and sugar together; add vanilla and eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, cinnamon, nutmeg, and salt.
- Add the dry ingredients and milk alternately to the creamed mixture, beginning and ending with the dry ingredients.
- Fold in the blueberries gently into the batter.
- Pour the batter into a greased and floured large tube pan.
- Sprinkle a mixture of sugar and cinnamon over the top of the batter.
- Bake at 350°F (175°C) for 45 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you don't have shortening, unsalted butter can be a great substitute, providing a richer flavor. Ensure your blueberries are fresh or frozen without added sugar. For added depth, try incorporating a teaspoon of lemon zest into the batter. This cake is perfect for brunch or dessert, pairing beautifully with Dunking Platter Oatmeal Cookies.
Serving Suggestions
Serve the Maine Blueberry Cake warm or at room temperature, dusted with powdered sugar for an elegant touch. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful breakfast option, serve it alongside fresh fruit or yogurt. This cake also complements coffee or tea beautifully, making it a versatile choice for any occasion.
Storage & Reheating
Store leftover Maine Blueberry Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, simply slice and warm in the microwave for 10-15 seconds or enjoy it at room temperature. This cake also freezes well; wrap slices tightly in plastic wrap and foil, then store in a freezer bag.
Nutrition & Diet Analysis (per serving)
Each serving of Maine Blueberry Cake contains roughly 192 calories, with 4g protein, 39g carbohydrates, and 3g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1198mg per serving (52% 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?
Yes, you can use frozen blueberries in this recipe. Just make sure to toss them in a little flour before folding them into the batter to prevent them from sinking. There's no need to thaw them prior to use; they will bake perfectly in the cake.
What can I substitute for shortening in the recipe?
If you prefer not to use shortening, unsalted butter is a great substitute. Use the same amount (1/2 cup), but keep in mind it will add a richer flavor and slightly alter the texture. You can also use coconut oil for a dairy-free option.
How do I know when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean. If it seems to be browning too quickly, you can cover the top with aluminum foil to prevent over-browning while the inside continues to bake.
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).