Down East Blueberry Cake
Submitted by jburk
Classic New England blueberry cake with a tender crumb, juicy berries throughout, and a cinnamon-sugar topping that bakes up sparkly and crisp. Simple, old-fashioned, and ready in under an hour.
YIELD
8 servingsPREP
15 minCOOK
35 minREADY
50 minUp in New England, a blueberry cake like this is as much a part of summer as lobster rolls and beach days. It’s the kind of unfussy, one-pan cake that gets thrown together on a Saturday morning and barely makes it to the afternoon.
The batter is simple: creamed sugar and margarine, eggs, warm milk, and flour. Blueberries get tossed in a little extra flour so they stay suspended instead of sinking to the bottom. A cinnamon-sugar sprinkle on top creates a sweet, crackly crust.
Serve it warm with coffee for breakfast, at room temperature for dessert, or honestly just standing at the counter with a fork. Nobody’s judging.
Kitchen Tips
- Toss the blueberries in flour before folding them in so they don’t all sink to the bottom of the cake
- Fresh or frozen blueberries both work; if using frozen, don’t thaw them first
- The cinnamon-sugar topping is what makes this cake special, so don’t skip it
Ingredients
Directions
Cream sugar and margarine, add the eggs and beat well.
Add the flour, baking powder and salt mixture then the ½ cup warm milk.
Add lastly the blueberries which have been tossed with 2 tablespoons of the flour.
Put in a 9 inch greased and floured pan and sprinkle with the ¼ cup sugar mixed with the ¼ teaspoon cinnamon.
Bake in 350℉ (180℃) oven for 35 min.
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