Mountain Blueberry Cake
A moist, blueberry cake with a hint of coconut, perfect for breakfast or dessert, offering a delightful combination of fruity sweetness and tender crumb.
Ingredients
Instructions
- Mix flour, sugar, baking powder, and salt; cut in shortening until mixture appears like cornmeal.
- Combine eggs and milk; mix until all is moistened.
- Fold in blueberries and pour batter into two greased cake pans.
- Sprinkle coconut on top of the batter.
- Bake at 350°F (175°C) for about 25 minutes.
Tips & Substitutions
For best results, use fresh blueberries; if using frozen, do not thaw them to prevent the batter from turning blue. You can substitute half the flour with almond flour for a nuttier flavor. If you're out of shortening, unsalted butter works well. Consider adding a teaspoon of vanilla extract for added depth in flavor.
Serving Suggestions
This Mountain Blueberry Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It makes a delightful dessert for summer picnics or family gatherings. Serve alongside fresh fruit or a light salad for a balanced meal. For a fun twist, try it with a drizzle of lemon glaze.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and warm slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mountain Blueberry Cake contains roughly 397 calories, with 6g protein, 58g carbohydrates, and 17g fat. It is an excellent source of calcium (26% of the Daily Value), iron (25% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1264mg per serving (55% 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 instead of blueberries?
Yes, you can substitute blueberries with raspberries, chopped strawberries, or diced peaches. Just keep in mind that different fruits may alter the moisture content and flavor profile slightly.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it in plastic wrap to keep it fresh. Frost or add toppings just before serving for the best presentation.
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).