Wild Maine Blueberry Cake
I love, love, LOVE blueberry cake. It reminds me of summer in Maine, the ocean and my Grandmother. She made the most delicious blueberry cake in the world, using lots of fresh hand-picked wild Maine blueberries and sometimes ginger (more on that later). Well, I’ve healthied-up the recipe for you just a bit using natural and organic ingredients like whole wheat pastry flour, yogurt, and extra blueberries making this cake healthier (Grandmother would be so proud!). You already know that wild blueberries are loaded with antioxidants and several other health benefits, and that whole-grains are good for you. Anyway, you can top this irresistible cake with crunchy oat streusel, cinnamon and sugar, and/or whipped cream. Perfect for breakfast, dessert, or a special birthday cake. It’s all good…..
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Ordering: If you don’t like to bake and need me to bake you cake, just let me know.
Cheers!
Ingredients:
- 1 1/2 cups sugar (0r sweetener of choice)
- 3/4 cup butter (smart balance or canola oil)
- 3 eggs
- 2 teaspoons vanilla or almond extract
- 1 1/2 cup whole wheat pastry flour
- 1 1/2 cup all purpose flour
- 1 1/2 teaspoons of baking soda
- 1 1/2 baking powder
- Dash of sea salt
- 2 cups of fresh or frozen blueberries (Maine are best)
- 1 1/2 cups yogurt
- Zest and juice of one lemon
Streusel:
- 1 cup brown sugar
- 1/4 cup w.w. flour
- 1/4 cup oats
- 1 teaspoon cinnamon
- 6 tablespoons butter (or canola oil)
- Zest of one lemon
Directions: Preheat oven to 350* Mix together all ingredients for streusel until crumbly, set aside. Line with parchment paper, foil, cooking spray or butter a 1/2 sheet pan, 13 X 9, two 8″ or 9″ round cake pans, 2 loaf pans or a bundt. Mix together the sugar, butter (or oil), eggs, lemon juice and vanilla extract on medium speed until light and fluffy. Then mix together the dry ingredients and add slowly to the wet ingredients, alternating with the yogurt. Mix for about two minutes until well blended, then carefully fold in fresh or frozen blueberries. Layer the cake or top with the streusel if using. ~Bake at 350* for 45 minutes or so, depending on the size of your pan/s, checking for doneness with a toothpick. If you’re not using the streusel you can sprinkle with cinnamon and sugar. Enjoy!!!
Comments
By far the greatest blueberry cake I’ve ever eaten. So moist and chock full of blueberries! Not too sweet and the texture was fluffy yet dense all at the same time. I don’t care how you do it, just keep on doing it baby!! Yum!
Thank you honey! I’ll bake you a cake any day! xoxo
Hi Lisa,
There is no mention of flour for the cake part of the recipe. Please respond. Thank you. Lisa
Hi Lisa~ Thank you so much for pointing out that very critical missing ingredient, lol!
My editor (Alex) must have missed it, he doesn’t cook much!
Let me know how you like it and thanks again!
okay guys i made the cake last night and it is soooooo good….easy to make and even better when you let it cool down, amazing…i have placed order for two of lisa’s cakes carmel apple walnut and the chocolate chip blueberry bundt for my bday cakes and will let you all know how delish when they get here..Love bakedinmaines goodies….and what an amazing deal, shipping and all for 2 cakes only 70 dollars, i was expecting alot more, due to shipping of cakes, our speciality cake shop wanted to charge me that for one cake and it wasnt even something fancy…thanks guys….
Excellent! I’m sooooo happy that you enjoyed the blueberry cake. It really is one of my favorites, growing up here in Maine we ate a lot of blueberries in the summer and still do!
Always looking for new ways to use them too, like my blueberry salsa, check it out girlfriend I know you’ll like it. I’ll come up with more blueberry recipes soon enough too!
Thank you again for your order! We really look forward to being a BIG part of you birthday celebration Connie! Now, for the fun part… “How old are you?”
We love, love, LOVE your comments, so come on back soon!!! ~Lisa xo
Beautiful cake! Oh I miss summertime in Maine as well…coming across a wild blueberry hill on a hike and loading up every container we could find with lbs of blueberries – they were always the best
This looks great – I’d love to convert it to be GF, I don’t think it would be too hard to do 
Hi Jenn ~ I used to love to picking blueberries, but sadly can’t find the time now!
Luckily we can buy wild blueberries at the “Farmer’s Market” or even on the roadside.
Yes! A GF version of the wild blueberry cake is a fabulous idea! I would love to link to your site and share it with our facebook fans!
Lisa I love your focus on Maine and all of its amazing food. I’m all the way on the other side of the continent in California but I was JUST talking about Maine with a friend and saying that I would love to visit. I know it is one of the most beautiful states in the US and I am so glad you are showcasing it on your blog. Love your recipes and I look forward to trying something… perhaps with blueberries!
HI Miri!
Thank you so much for the kind words and Yes, Maine is very beautiful!
Hmmm… I wonder if you can find some wild Maine blueberries at Trader Joe’s?
You need to come visit soon before the cold comes……Lisa
I love a home that is full of all the wonderful aromas from a busy and happy kitchen…ours is the soul of our HOME….I am so excited to be able to break bread together !!!! CIAO
Hi Rose!
Very true! I couldn’t agree with you more, I do LOVE a busy and happy kitchen…That’s the best kind to have!!!
Greetings from another Maine food blogger! Found your wonderful site through a friend – such fabulous recipes. Just subscribed, so looking forward to lots more. This cake sounds like a winner. I hope it cools off soon so I can do some baking before the blueberries disappear from the farmers’ markets!
You can find me at http://mignardise.blogspot,com
Also on FB at Mignardise.
Hi Karen! Nice work posting my wild blueberry cake on your blog, love it! As you can see this cake is a healthier cake than most, and a great recipe to share, that’s if you don’t get carried away and eat all like I do!
Your blog is fun! I can’t wait to follow you and read more…
Talk soon!…..Lisa
i mad this cake and then ordered one from lisa and mine turned out okay but the cake they sent me was much more tastier than the one i made, thanks girls…..
What kind of yogurt did you use? This cake sounds amazing; I have everything to make it (even yogurt!) but want to know what you use for this.
Thanks! Love your site!
any suggestions if i have whole wheat all-purpose flour rather than pastry flour?
Hi Tanya, I like whole-wheat pastry flour because it’s not as coarse in texture as AP flour. But if that’s what you have, no prob.
You can use a sifter to sift out some of the bran and make the texture finer. Or, sounds crazy but you can “mill” the flour again in a blender or food processor.
The easy way (my fav.!) is to add 1/4 cup more liquid and hope for the best!
Thank you for stopping by today! ~Lisa
Oh, you can use 1/2 white AP flour and 1/2 whole wheat flour. Perfect every time.
Hope this helps!
[...] Wild Maine Blueberry Cake [...]
Hello,
I just stumbled upon your website and so pleased Idid. I am from Australia and get very excited when I discover wonderful people across the other side of the world who give their time, energy and beautiful recipes to people like me…THANK YOU.
Just a question in regards to the butter component…is the butter melted? Also if I wanted to replace with oil, I just substitute an equal quantity?
I look forward to looking through all your posts.
Thank you again,
Angela from Australia
Hi Angela, thank you so much for the kind words.
To answer your question. Yes, the butter can be melted and oil can/should be substituted for the butter in the Blueberry Cake recipe.
I like the old fashioned favor of butter but healthier oil is a great idea, and may impart more moisture, nice!
Yes, equal quantities for the butter and oil.
Hope this helps!
~Lisa
PS. I LOVE having a visitor from Australia and please come on back and visit anytime!
Hi Lisa,,,, what if you are dying to make the cake and dont have the whole wheat pastry flour? Now that I am in the South, fresh Maine blueberries are out of the question. I can get Wyman’s Maine’s blueberries in a can packed in water. So not the same.
You can use any flour and any blueberries you can get your hands on!
Enjoy your cake..
Lisa