Blueberry Cake Recipe

May 5, 2008 51 Comments

Blueberry Cake Recipe

Melt In Your Mouth Blueberry Cake

We spent this weekend in State College, PA celebrating my sister-in-law’s birthday with family members coming in from as far north as Maine and even as far away as Ireland. Saturday night’s meal was a Maine seafood feast with all the ingredients brought down by Katy and her boyfriend Billy.

We enjoyed lobster, Louisiana shrimp, seafood casserole, cole slaw and this delicious Melt-In-Your Mouth Blueberry Cake. The recipe was found in the cookbook, Cooking Down East and originally came from a Maine church cookbook.

Thank you Katy and Billy for a great meal and Happy Birthday Judy.

Blueberry Cake Recipe

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 8 servings

Blueberry Cake Recipe


butter or shortening to grease 8x8 baking pan

2 eggs, separated

1 cup sugar

1/4 teaspoon salt

1/2 cup shortening (room temperature)

1 teaspoon vanilla

1½ cups flour, sifted and divided

1 teaspoon baking powder

1/3 cup milk

1½ cups fresh blueberries

How To Prepare At Home

Preheat the oven to 350 degrees F. and grease an 8 x 8 inch baking pan with shortening or butter.

Sift together the flour and baking powder. Remove and reserve 1/4 cup to be used with the berries later. Set the rest aside.

In a clean bowl, beat the egg whites together until stiff. In the last minute of beating, add 1/4 cup sugar and beat until you get stiff, glossy peaks. Set aside.

Cream shortening with 1/2 cup of sugar in a stand mixer until light and fluffy. Add the unbeaten egg yolks and vanilla. Combine until the mixture is smooth and creamy.

Alternately, add the remaining 1 1/4 cups of flour with the milk to the stand mixer set on low speed, beating until all the ingredients are well incorporated.

Toss the berries together with the reserved 1/4 cup of the flour mixture.

Using a rubber spatula, fold in the beaten egg whites into the batter and then fold in the blueberry/flour mixture.

Add the batter to the greased 8 x 8 inch baking pan. Sprinkle top of batter lightly with the remaining 1/4 cup of sugar.

Bake at 350 degrees F. for 50 to 60 minutes. You can test it with a tooth pick to make sure it's done.

Serve with your favorite ice cream or make some homemade whipped cream.



Last modified on Tue 28 November 2017 9:29 pm

Filed in: Dessert Recipes

Comments (51)

Trackback URL | Comments RSS Feed

  1. Maureen Lyons says:

    Thank you for the Blueberry recipe.

    I will try it out shortly and get back to you. I live in Dublin, Ireland so the blueberries are only arriving into the Supermarkets now.

    Thank you,
    Maureen Lyons,

  2. giz says:

    This is the second blog featuring something blueberry that I’ve visited in the past few minutes…I think there’s a message here 🙂

  3. amy says:

    You reference salt in the portion where it calls for creaming the shortening and vanilla. How much salt?

  4. pat crawford says:

    i want to tell you tried the blueberry cake. It is to rave about. Simply just like you said and delicious. Thanks for the recipe. Baked mine on 07/11/08

  5. Lisa Rollins says:

    This is a good cake for brunch or lunch box. I did find the recipe a bit confusing. What to do with the egg yolks? How much salt? I beat the egg yolks with the shortening and used 1/2 teaspoon of salt. I also used pure lemon extract instead of the vanilla. I think it gave it a much better flavor. I did like that it had ingredients that were handy in my pantry so I didn’t have to go buy anything special.

  6. Nicole says:

    Was I supposed to use the egg yolks?? and I saw the word SALT in the recipe directions, but not in the list of ingredients…

    I found the batter very sticky, unlike most cake batters. I have yet to taste the cake.

  7. Trish says:

    I too didn’t know what to do with the yolks..the first time i made it i put the yolks in with the shortening . The second time i left them out completely( didn’t seem to make any difference)

    Had family over and they just loved it! now they want me to make it all the time.

  8. Molly says:

    I have this recipe in my church cookbook. After creaming shortening, add salt (1/4 tsp.), vanilla and remaining sugar – then add unbeaten egg yoks and beat until light and creamy. Hope
    this helps.

  9. RG says:

    The missing amount of salt is 1/4 teaspoon. Thanks for bringing this to my attention.

  10. Moonie says:

    i added the yolks finished beating the batter,plus added the milk instead of cream that all i had at the time.

  11. Teri says:

    Just made the recipe with Louisiana blueberries. Will have it after we eat shrimp from the gulf. What a great homegrown meal.

  12. RG says:

    Hi Teri,
    Thanks for the comment. Let me know how you enjoyed the blueberry cake.

  13. renee says:

    i’m making the cake now, but i didn’t add the yolks was i supposed to? the recipie didn’t say

  14. Ellen says:

    I made it and left the yolks out. I doubled the recipe and it seemd to bake very quickly. Looks done afte 30 min. I haven’t tried it yet

  15. Jencarin1 says:

    Made the cake. I used the yolks in the batter. I added powdered buttermilk/water instead of milk. I’ll try it w/milk next time. It was very good. Yum. Thank you.

  16. RG says:

    You are welcome and please tell us your experiences with milk next go around. RG

  17. Marcie Naber says:

    This looks exactly like the blackberry cake that my mother has been making for 50 years. When I told her that I was in search of a good blueberry cake recipe, she actually suggested using this one.

    Hi Marcie, let me know how it turns out for you. – RG

  18. JB says:

    My berries sunk to the bottom of the pan. Why would this happen? Thanks

  19. sherryl says:

    Can I convert to cupcakes and how long will I bake?

  20. Phil says:

    I wish I had thought of this as a birthday cake! Very Amazing!

  21. manda says:

    This recipe has been passed down in my family for over 80 years! It is simply delicious. Never tried it as a dessert, only breakfast but I’m sure it’s yummy! We do add a bit of cinnamon to it, making it more appealing for breakfast! PS- Maine blueberries are the way to go!

    Thanks Manda but I have to disagree – New Jersey blueberries rock. – RG

  22. liz says:

    This is a tried and true blueberry cake recipe. Have tried many (we live in blueberry country) and this still wins out. Somtimes I use part butter for the shortening. For those who are not familiar with cake preparation methods, you cream (beat very well) the shortening and sugar and then add the egg yolks, one at a time. Hope this helps. Highly recommend this recipe for advanced or beginner bakers.

    Hi Liz, thanks for sharing your results and techniques – RG

  23. patti says:

    We love this cake and have been making it for years. We actually sprinkle some nutmeg along with the sugar on top.

    Hi Patti, the sugar sounds good. – RG

  24. Jean Smith says:

    What type of shortening is used in this recipe? Crisco or liquid?

    Hi Jean – thank you for the question. The recipes calls for creaming the shortening so it has to be Crisco. – RG

  25. Dawson says:

    what kind of flour is best for this? all purpose, or pastry? and has anyone tried it with whole wheat flour?

  26. vickie says:

    Was VERY disappointed when hitting “print this recipe” that it printed five pages. I thought I would just get a nice neat one page recipe as one does on other websites.

    Sorry Vickie, I have not build separate pages for every recipe on my web site. After 12 years there are so many to do but it’s one of my goals for a future update. I recommend when you want to print a recipe you just copy and paste it to a word or text document. This way you can delete the photos and headings. – RG

  27. vicky h says:

    this same recipe is found in maines jubilee cookbook on page 74 pub in 1969 it’s my moms cookbook the recipe was submitted by mrs jeanette chapman of Cushing, Maine. thought i’d share this info. I always use fresh maine wild blueberries since I’m from Hiram Maine

    Thanks for this information Vicky H – RG

  28. petey says:

    This is the same blueberry cake my mum made since the 50s. She still has the recipe in her index card file that I remember from..well as long as I could ever remember…she came from North Cambridge, Mass.

    Hi Petey, sounds like lots of folks were served this cake as kids especially in the New England area – RG

  29. Stephanie says:

    What type of shortening? Crisco?

    Hi Stephanie, yes, Crisco. – RG

  30. Stephanie says:

    This cake recipe sounds so good we are trying it tomorrow. I will let you know how this turns out. Thanks….

    You are welcome Stephanie, look forward to hearing from you. – RG

  31. Sarah says:

    This is “the blueberry cake” that everyone here in Maine knows and loves. I didn’t have a copy of it, so went looking online. THANK YOU for posting it! I used up my last three cups of Maine bounty to make a double batch for my church coffee hour this morning. Many compliments.

    And I must argue that since it is a Maine recipe, wild Maine blueberries should be used. 😉

    Absolutely Sarah. If you can find them, then by all means, wild Maine blueberries should be used. Thanks, – RG

  32. liz says:

    This is one of the best blueberry cake recipes on the Net. Unfortunately the directions were not clear enough for beginner bakers . We old timers have been doing it for yrs. so take a lot for granted. Always (or nearly always) beat together butter and sugar until very light and creamy. Then add yolks one at a time. The stiffly beaten egg whites are folded in last. Good luck for those who are going to make it again.

  33. Jarvis says:

    First cake I’ve ever made and it came out really well.

    Hi Jarvis, thanks for letting me know. – RG

  34. malatya un kurabiyesi says:

    Looks very delicious. super cakes. Thanks

    H Malatya, you are welcome. RG

  35. Sandy says:

    I’m going to make this cake in a moment and I love a buttery taste. I wonder if I can substitute some of the crisco with unsalted butter? I can’t wait to have some!!

  36. Jenni says:

    @Sandy You absolutely can sub butter for Crisco. Dial back the milk by just a smidge. Literally a teaspoon or so. This will compensate for the extra water the butter brings to the recipe.

    Thanks Jenni and for those of you who don’t know Chef Jenni, please read my interview with a pastry chef and visit her web site Pastry Chef Online. – RG

  37. Katherine Fortu says:

    Hi! I want to know if I can use the canned blueberries instead of fresh ones? What other fruit alternatives can I make with this recipe? Thnx!

    Hi Katherine, great question. I asked Pastry Chef Jenni Field and here is what she said,

    “I wouldn’t use canned because they’d bleed juices too much and turn the cake purple. You’re better off using frozen berries, straight from the freezer, if you don’t have fresh berries. You can make this with any other type of berry you can imagine: raspberry, strawberry, blackberry, currant, etc.”

    Hope this helps – RG

  38. Marlene says:

    Wasted 7 pieces of paper with comments on this recipe. The recipe printed out on 2 pages. I really was not interested in receiving everyone’s comments.

    Hi Marlene, sorry about that and am working on redoing my blog so that won’t happen in the future. What I do on other sites is copy the recipe and paste it in a word document and print it out. This way I can get rid of everything I don’t want. – RG

  39. Erin says:

    What would the cooking time for cupcakes be by any chance? Im making this as a cake for my son (for tomorrows birthday party woohoo) and want to make cupcakes for the party goers too. As we speak the cakes are in the oven.

    Gonna frost it with a swiss butter cream frosting recipe I have. Should *cross fingers* come out pretty good.

  40. Dual says:

    “Toss the berries together with 1/4 cup of the flour mixture. Add the remaining sifted dry ingredients …”: this is misleading. I added the remaining sifted ingredients TO THE BERRIES at that point, instead of later. I would suggest a revision:
    “Toss the berries together with 1/4 cup of the flour mixture and reserve.
    Combine the remaining sifted dry ingredients…”

    Hi John, you are absolutely correct. The way I wrote it is very misleading and I will correct the post. I may have read this post a dozen times and it looked fine to me because I knew the procedure but looking at it now with a fresh look, it’s easy to see how confusing it can be. Thanks for picking this up. – RG

  41. Susan says:

    can you use cake flour and if so how much would you use?

  42. Jenni says:

    @Susan, Yes, you can make this with cake flour. The resulting cake will be slightly more tender because of the lower protein content, so you might have to eat it with a spoon so it doesn’t fall apart on you. In my opinion, that would not necessarily be a bad thing!

  43. Diane says:

    We had this cake last week at a salmon bake in Ketchican, Alaska. We have blueberry bushes, and I just picked the first crop. It’s exactly enough for one cake!

  44. Shauna says:

    Baked my first blueberry cake on July 19, 2012 and am already making my second one today for a party we are attending. I have also been requested to give the recipe to others. SO good! Thank you for sharing.

  45. Vivian says:

    I was anxious to bake a blueberry cake and couldn’t find my Melt-in-your-mouth Blueberry Cake recipe. I went on line hoping to find one similar to mine. To my surprise I found one. thank you Reluctant Gourmet.

  46. Doreen says:

    This cake is now a family favorite. It’s the Only Blueberry cake I will ever make again!!!! We Thank you , From The Edwards family

  47. lori conley says:

    This is delicious! I have made it 3 times already, thank you…

  48. shahd says:

    this is amazing u guys should try it

  49. Karen says:

    So I have this bowl with egg yolk and shortening but never see where that gets combined with anything. When do I put all these bowls together?

Leave a Reply