Old Fashioned Blueberry Cake
A moist, flavorful blueberry cake with a hint of ginger and molasses, perfect for gatherings or casual desserts, showcasing fresh blueberries and classic spices.
Ingredients
Instructions
- Add the egg, sugar, and oil to a mixing bowl and beat until well combined.
- Sift together the flour, baking soda, salt, and ginger in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with sour milk, and mix until smooth.
- Gently fold in the blueberries into the batter.
- Pour the batter into a greased baking pan and bake at 350°F for 30 to 45 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. If you don't have sour milk, you can make a substitute by adding a tablespoon of vinegar to regular milk. Ensure the blueberries are fresh and plump for the best results. For added texture, you can sprinkle some oats on top before baking, similar to what you'd find in Cornmeal Biscuits.
Serving Suggestions
This Old Fashioned Blueberry Cake is delightful on its own, but you can elevate it by serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a side of fresh berries or a drizzle of maple syrup. For a complete meal, enjoy it alongside a hearty breakfast like Easy Veggie Pie or as a sweet finish after a savory dinner.
Storage & Reheating
Store any leftover blueberry cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices wrapped tightly in plastic wrap and foil for up to three months. To reheat, simply pop a slice in the microwave for 15-20 seconds or warm it in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Blueberry Cake contains roughly 402 calories, with 9g protein, 86g carbohydrates, and 3g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1079mg 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 frozen blueberries in this recipe?
Yes, you can use frozen blueberries, but do not thaw them before adding to the batter. This helps prevent the batter from turning blue and keeps the blueberries from becoming mushy. Just fold them in gently for the best results.
What can I substitute for shortening in this recipe?
If you prefer not to use shortening, you can substitute it with an equal amount of vegetable oil or melted butter. Both alternatives will add a different flavor profile to the cake, with butter imparting a richer taste.
How do I know 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. If there is wet batter on the toothpick, continue baking and check again in a few minutes.
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).