Blueberry Cake

This Blueberry Cake recipe is fantastic. The cake is light and fluffy with the perfect amount of blueberries and a touch of sweetness with the brown sugar topping. Into my favourites pile it goes!

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Blueberry Cake

I think you’ll also love this Blueberry and Lemon Loaf Cake, the flavour is incredible. Yet another favourite cake recipe of ours is Cinnamon Bun Cake. YUM!

Nothing beats what comes from farms, don’t you agree?

We have dear friends that are local farmers, and it’s been an eye-opener for this city girl, for many reasons. Since meeting them, I have been introduced to the most amazing meals and dishes. Even some foods that I never liked at all, I tried out of politeness while there, and loved it.

I cannot give enough kudos to the Mrs. of the farm, she’s always in the kitchen and making meals for dozens. Even when just the immediate family is home, you just never know who’ll stop by to help in the fields or in the barn – and being invited to dinner is a must.

So, if making that Thanksgiving dinner wore you out – imagine doing that every day.

Recently I came across the Farmer Favourites section in the collection of recipes at Eggs.ca. Since I know all too well that great things come from farms, recipes included, a smile spread across my face when I discovered this section.

When browsing through the featured Farmer Favourites recipes, I spotted a recipe for Blueberry Cake, and knew I had to make it that day.

After all, this summer I hoarded fresh blueberries from the market, and froze a bunch of bags for baking this Fall and Winter. Perfection.

Yet, it’s the story with the recipe that also caught my eye, “Nova Scotia wild blueberries and a crunchy brown sugar and cinnamon topping flavour this easy cake from Jill and Sharon. Enjoy it plain, or top each serving with lightly sweetened whipped cream or a scoop of ice cream. Courtesy of: Jill and Sharon Thomas – 1st and 2nd Generation Egg Farmers”

This Blueberry Cake recipe is fantastic. The cake is light and fluffy with the perfect amount of blueberries and a touch of sweetness with the brown sugar topping. Into my favourites pile it goes!

For a taste that feels like an aged-old classic and a creation that has been made for generations – this Blueberry Cake is for you!

It’s simple and so delicious. Enjoy!

Blueberry Cake

This Blueberry Cake recipe is fantastic. The cake is light and fluffy with the perfect amount of blueberries and a touch of sweetness with the brown sugar topping. Into my favourites pile it goes!

4.87 from 15 votes

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Course: Desserts

Cuisine: American

Author: Tammi

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Ingredients 

1x2x3x

• TOPPING
• 1 cup packed brown sugar (250 mL)
• 1 tsp ground cinnamon (5 mL)
• 2 tbsp melted butter (30 mL)
• CAKE
• 1/2 cup butter (125 mL, softened)
• 1 cup granulated sugar (250 mL)
• 2 eggs
• 1 tsp vanilla (5 mL)
• 2 cups all-purpose flour (500 mL)
• 2 tsp baking powder (10 mL)
• 3/4 tsp salt (4 mL)
• 2/3 cup milk (170 mL, 1%)
• 2 cups wild (500 mL, fresh or frozen blueberries)

Instructions

• Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.
• Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.
• Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
• Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
• Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.

Notes

This cake is especially delicious made with wild blueberries.
For a nut topping, replace 1/3 cup (75 mL) sugar with 1/4 cup (50 mL) all-purpose flour, and add 1/2 cup (125 mL) sliced almonds or finely chopped walnuts.

Tried this recipe?Tag @MyOrganizedChaosBlog so I can share!

Nutrition

Serving: 12Servings | Calories: 4933kcal | Carbohydrates: 862g | Protein: 90g | Saturated Fat: 79g | Cholesterol: 648mg | Sodium: 3052mg | Fiber: 27g | Sugar: 430g

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