Blueberry + cake = heaven.

It’s amazing how prices for fresh fruit and vegetables fluctuates due to seasonality. Only a month or two back the prices for blueberries were $4 each at the markets. That’s about the same price as what you’d pay in the supermarkets. I do struggle to pay the same price at the markets for produce that I’d pay in supermarkets. It seems counterproductive to being at the markets.

Howeer, during our visit at the markets on Saturday just gone, the prices dropped dramatically for blueberries. Down to 3 punnets for $5. That’s crazy cheap to what they were priced at! So of course, I armed myself with 6 punnets of blueberries in total. The key now was other than eating them fresh, what else could I make with them.

I didn’t want to make blueberry muffins. That’s a little too common for my liking. I was in the mood to experiment. That’s when I resorted to trusty Google and found this recipe. What intrigued me the most was that this cake looks more like a slice than a cake. It’s made in a slice tin rather than a cake tin. But don’t let that fool you. This is definitely a cake! And this blueberry cake is really delicious too.

When researching this blueberry cake recipe, it seems this cake is often served after traditional lobster bakes in Maine. Whether you have lobster for dinner or not, this cake is worth serving anytime. When I made it, the family devoured it in no time.

If you can’t get your hands on fresh blueberries, you can defrost frozen blueberries first and draining the liquid before incorporating them into the recipe. This is great for those times you want a blueberry cake when blueberries aren’t cheap and plentiful.

Adapted from original recipe on www.myrecipes.com.

Maine Blueberry Cake

Blueberries are in abundance currently and so cheap! Make the most of them by baking this delicious cake for dessert. Made with lemon zest and cinnamon, the aroma in your kitchen will have you counting the minutes until you can cut yourself a slice.

Print Recipe Pin Recipe Share on Facebook

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings 10 slices

Ingredients

 

• 2 tablespoons unsalted butter, melted
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest, grated
• 2 teaspoons fresh lemon juice
• 1 large egg
• 1 large egg white
• 1 cup sugar
• 1/3 cup milk
• 1 1/2 all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups blueberries
• 1 tablespoon all-purpose flour

TOPPING:

• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

Instructions

 

• Preheat the oven to 175° Celsius.
• Coat a metal slice tin with butter. Line with baking paper.
• Combine butter, oil, vanilla, zest, juice, egg & egg white in a medium bowl. Stir with a whisk until blended. Gradually add 1 cup sugar, stirring with a whisk until blended. Stir in milk.
• In a small bowl, combine flour, baking powder, and salt in a large bowl, stirring with a whisk.
• Add milk mixture to flour mixture, stirring it all together. Spoon batter into prepared slice tin.
• Toss blueberries in flour to coat, then spread then evenly around the top of the batter.
• Combine 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle cinnamon-sugar mixture over top of batter.
• Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.