Monadnock Blueberry Cake
A moist blueberry cake with a tender crumb and bursts of fresh berries, perfect for breakfast or a casual dessert, delighting fruit lovers and cake enthusiasts alike.
Ingredients
Instructions
- Preheat the oven to 350° to 400°F and prepare a baking dish.
- Mix together the egg, sugar, milk, melted butter, salt, flour, and baking powder until well combined.
- Gently fold in the floured berries into the batter.
- Pour the batter into the prepared baking dish.
- Sprinkle sugar on top of the batter before baking.
- Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, consider using whole wheat flour or a gluten-free blend. You can substitute the blueberries with other berries like raspberries or blackberries, or even mix in nuts for added texture. If you don't have fresh berries, frozen ones work too; just add them directly without thawing. Ensure the melted butter is not too hot to avoid cooking the egg in the batter.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of coffee for a perfect afternoon treat. It also pairs beautifully with Zesty Pasta Salad - Original for a casual lunch or picnic setting, balancing the sweetness with savory notes.
Storage & Reheating
Store any leftover Monadnock Blueberry Cake in an airtight container at room temperature for up to 2 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 in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Monadnock Blueberry Cake contains roughly 244 calories, with 4g protein, 48g carbohydrates, and 5g fat. It is an excellent source of vitamin C (29% of the Daily Value) and calcium (21% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1081mg per serving (47% 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 types of milk in this recipe?
Yes, you can use any type of milk you prefer, including almond milk or oat milk for a dairy-free version. Just keep in mind that the flavor and texture may vary slightly depending on your choice.
What should I do if I don't have baking powder?
If you find yourself without baking powder, you can make a substitute by mixing 1 teaspoon of baking soda with 2 teaspoons of cream of tartar. This combination will serve as a leavening agent in your cake, helping it rise nicely.
Is it possible to freeze this cake?
Absolutely! You can freeze the Monadnock Blueberry Cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to enjoy, let it thaw in the refrigerator overnight and reheat as needed.
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).