Molasses Blueberry Cake
This moist and flavorful molasses blueberry cake combines the rich, caramel notes of molasses with the sweet burst of fresh blueberries. Perfect for dessert or afternoon tea, it offers a delightful balance of sweetness and tartness, appealing to fruit lovers and those craving hearty, comforting baked goods.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Pour the batter into a greased 8 x 8-inch pan.
- Bake at 350°F for 30 to 45 minutes or until done.
Tips & Substitutions
For a lighter texture, consider substituting half of the flour with whole wheat flour. If you don't have shortening, unsalted butter can be used as a substitute. When mixing, be careful not to overmix, as this can lead to a dense cake. For added flavor, try incorporating a teaspoon of cinnamon or nutmeg. This cake pairs beautifully with Nichole's Sweet Potato Biscuits for a delightful brunch spread.
Serving Suggestions
Serve this molasses blueberry cake warm or at room temperature, optionally dusted with powdered sugar. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a breakfast treat, enjoy it alongside fresh fruit or a side of Mandarin Spinach Salad for a refreshing contrast.
Storage & Reheating
Store leftover molasses blueberry cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it 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, ensuring it doesn’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Blueberry Cake contains roughly 486 calories, with 6g protein, 55g carbohydrates, and 27g fat. It is a good source of iron (16% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 551mg per serving (24% 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 adding to the batter to prevent them from sinking. There's no need to thaw them beforehand, which helps retain their shape during baking.
What can I substitute for molasses?
If you don't have molasses, you can substitute it with an equal amount of honey or maple syrup for a different but still sweet flavor. However, the cake will lack the distinct richness that molasses provides. For a vegan option, pure agave syrup can also work well.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Baking times may vary, so it's best to start checking around the 30-minute mark to avoid overbaking.
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).