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.
- 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
- 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!!!