Melt In Your Mouth Blueberry Cake
Blueberry cake, a dessert that marries the tangy essence of blueberries with the comforting richness of cake, is a true culinary chameleon. It can be crafted in many styles, from airy and light sponge cakes to dense and moist pound cakes, catering to a diverse range of palates and occasions.
One of the most captivating aspects of blueberry cake is its visual allure. As the blueberries bake, they burst, releasing their sweet juices and creating pockets of flavor throughout the cake. This enhances the taste and produces a stunning marbled effect, making each slice a work of art. The contrast between the golden-brown cake and the deep blue of the berries is a feast for the eyes.
A classic recipe typically includes basic ingredients like flour, sugar, butter, eggs, and vanilla extract. The blueberries can be fresh or frozen, although fresh berries are often preferred for their firm texture and vibrant color. Some recipes call for a touch of lemon zest or juice, which complements the blueberries’ flavor and adds a refreshing citrus note.
Blueberry cake, in all its variations, is a testament to the versatility of this dessert. Blueberry crumb cake, for instance, features a buttery crumb topping that adds a delightful crunch to each bite. Blueberry coffee cake, a popular variant, is often savored as a breakfast delight or afternoon snack. It typically boasts a tender crumb and is sometimes adorned with a simple glaze or streusel topping.
A blueberry cheesecake is an excellent choice for those who prefer a more decadent dessert. This rich and creamy cake pairs the tangy flavor of cream cheese with the sweetness of blueberries, often with a graham cracker crust to add texture. Swirling blueberry compote into the cheesecake batter creates a beautiful marbled effect, ensuring a burst of blueberry flavor in every bite.
Health-conscious bakers can also enjoy it by adjusting to traditional recipes. Substituting whole wheat flour for white flour, reducing the sugar content, or using natural sweeteners like honey or maple syrup can make the cake a bit healthier. Incorporating Greek yogurt or applesauce can add moisture and tenderness without the need for excessive butter or oil.
Blueberry cake is a treat for the palate and a feast for the senses. Its aroma fills the kitchen with the comforting scent of baking, while its taste brings a harmonious blend of sweetness and tartness. Whether enjoyed as a simple snack, a breakfast indulgence, or an elegant dessert, blueberry cake remains a beloved classic in baking.
History
The history of blueberry cake is intertwined with the cultivation and culinary use of blueberries, which have been enjoyed for centuries by indigenous peoples in North America. Native Americans were among the first to use blueberries for food, incorporating them into various dishes and preserving them for future use.
Blueberries were not only valued for their flavor but also for their health benefits. Indigenous tribes used blueberries for medicinal purposes, believing in their healing properties for various ailments. They were also dried and used in pemmican, a nutritious staple of dried meat, fat, and berries.
The first recorded blueberry cake recipe dates back to the late 19th century when blueberries started gaining popularity as a cultivated fruit. As blueberries became more widely available, particularly in the northeastern United States and Canada, cooks began experimenting with different ways to incorporate them into baked goods.
Early blueberry cake recipes were simple and rustic, often resembling fruit-filled tea cakes or muffins. These cakes typically featured basic ingredients like flour, sugar, butter, eggs, and milk, with blueberries added for flavor and moisture. They were baked in cast-iron skillets or shallow pans and served as a comforting dessert or snack.
The invention of baking powder in the mid-19th century revolutionized cake baking, leading to lighter and fluffier cakes. This innovation allowed for the creation of blueberry cakes with a softer texture and higher rise, making them more appealing to a wider audience.
In the early 20th century, it became a regional specialty in areas with abundant blueberries. Cookbooks and culinary magazines featured blueberry cake recipes, helping spread its popularity across the country.
During World War II, blueberry cake gained further recognition when it was included in rationing-friendly recipes that utilized available ingredients without sacrificing flavor. Blueberry cake provided a comforting taste of home during difficult times and remained a cherished treat for families across America.
Today, blueberry cake continues to be a beloved dessert enjoyed by people of all ages. It has evolved to include various variations, from simple tea cakes to elaborate layer cakes and cheesecakes. Whether classic comfort food or a gourmet indulgence, blueberry cake remains a timeless favorite with a rich history rooted in tradition and innovation.
Blueberry Cake Recipe
Ingredients
- butter or shortening to grease 8x8 baking pan
- 2 eggs separated
- 1 cup sugar
- ¼ teaspoon salt
- ½ cup shortening room temperature
- 1 teaspoon vanilla
- 1½ cups flour sifted and divided
- 1 teaspoon baking powder
- ⅓ cup milk
- 1½ cups fresh blueberries
Instructions
- Preheat the oven to 350° F. and grease an 8 x 8 inch baking pan with shortening or butter.
- Sift together the flour and baking powder. Remove and reserve ¼ 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 ¼ cup sugar and beat until you get stiff, glossy peaks. Set aside.
- Cream shortening with ½ 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 1¼ 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 ¼ 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 ¼ cup of sugar.
- Bake at 350° 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.
51 Responses
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,
This is the second blog featuring something blueberry that I’ve visited in the past few minutes…I think there’s a message here 🙂
You reference salt in the portion where it calls for creaming the shortening and vanilla. How much salt?
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
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.
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.
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.
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.
The missing amount of salt is 1/4 teaspoon. Thanks for bringing this to my attention.
RG
i added the yolks finished beating the batter,plus added the milk instead of cream that all i had at the time.
Just made the recipe with Louisiana blueberries. Will have it after we eat shrimp from the gulf. What a great homegrown meal.
Hi Teri,
Thanks for the comment. Let me know how you enjoyed the blueberry cake.
i’m making the cake now, but i didn’t add the yolks was i supposed to? the recipie didn’t say
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
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.
You are welcome and please tell us your experiences with milk next go around. RG
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
My berries sunk to the bottom of the pan. Why would this happen? Thanks
Can I convert to cupcakes and how long will I bake?
I wish I had thought of this as a birthday cake! Very Amazing!
nice
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
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
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
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
what kind of flour is best for this? all purpose, or pastry? and has anyone tried it with whole wheat flour?
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
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
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
What type of shortening? Crisco?
Hi Stephanie, yes, Crisco. – RG
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
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
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.
First cake I’ve ever made and it came out really well.
Hi Jarvis, thanks for letting me know. – RG
Looks very delicious. super cakes. Thanks
H Malatya, you are welcome. RG
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!!
@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
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
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
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.
“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
can you use cake flour and if so how much would you use?
@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!
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!
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.
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.
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
This is delicious! I have made it 3 times already, thank you…
this is amazing u guys should try it
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?
Hi Karen, I see what you mean. My instructions are very confusing so I rewrote them and hope they help clear things up.