This blueberry cake recipe is for Debbie and of course all of you! During our massive cooking date last week, the grease was splattering, pots of water boiling and the mixer was whirling as Debbie and I made Maryland crab cakes (the real stuff), blueberry cake (with Jersey berries) and a large vat of farm fresh tomato sauce.
As Debbie focused on blanching the tomatoes and tending to the sauce, I was largely in charge of the crab and blueberry cakes. Hence, Debbie didn’t really know what I put into the batter. After raves from her family during a weekend stay at her country home, she came back saying I must post the recipe.
And so, I tested it twice and it turned out just as good the second and third time around. Here’s the recipe! If you pick up some berries at the farmers’ market this weekend and have a few extra minutes, this cake is sure to please your family too!
| Servings | Prep Time |
| 8 people | 20 minutes |
| Cook Time | Passive Time |
| 40 minutes | 20 minutes |
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Moist, sweet and slightly tart, this versatile cake is chockfull of farm fresh blueberries. Serve it for breakfast or even dessert. Sprinkle some sugar on top or drizzle a lemon glaze on top. It's the perfect treat for a weekend breakfast or for your out-of-town guests. Make two and freeze one for an impromptu dessert with friends.
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- 1/2 cup butter salted, softened
- 1 cup granulated sugar
- 1 whole egg
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 2 cups white flour
- 3 tsp baking powder
- 1/2 cup Greek vanilla yogurt
- 1/2 cup buttermilk
- 1/2 tsp salt
- 2 cups blueberries washed, stems removed
- 1 cup confectioners sugar sifted
- 1 whole lemon juiced
- Pre-heat the oven to 375 degrees. Spray an 8x8 square baking dish with baking spray.
- In a separate bowl, combine the baking powder, salt and flour. Set aside.
- Using a stand mixer or electric mixer, beat the butter with the sugar.
- Add the egg and mix until combined.
- Add the vanilla extract, yogurt and lemon zest and mix well.
- Add the flour slowly, alternating with the buttermilk for about a minute or two on low speed until batter is smooth.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish. You can sprinkle the cake with sugar or bake without sugar and then top with a lemon glaze.
- Bake in pre-heated oven for 40-45 minutes until the cake is firm to the touch.
- In a medium bowl, whisk the sifted confectioners sugar with lemon juice.
- Once the cake has cooled, using a spoon, drizzle the lemon glaze onto the top.
I was with Alison when she came up with this recipe last year, we all went crazy for it. I just went blueberry picking with my twins up in the Pocono’s and used this recipe, again. This is by far the best blueberry cake I’ve ever had, it never fails. I like it with the lemon glaze.