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Blueberry Cake

Ready in 60 minutes
Prep 20 minutes
Cook 40 minutes
12
SERVINGS
METRIC
IMPERIAL

Topping

  • 250 ml packed brown sugar
  • 5 ml ground cinnamon
  • 30 ml melted butter

Cake

  • 125 ml butter, softened
  • 250 ml granulated sugar
  • 2 eggs
  • 500 ml all-purpose flour
  • 10 ml baking powder
  • 170 ml salt
  • 170 ml milk (1%)
  • 500 ml wild, fresh or frozen blueberries
Nova Scotia wild blueberries and a crunchy brown sugar and cinnamon topping flavour this easy cake from Jill and Sharon. Enjoy it plain, or top each serving with lightly sweetened whipped cream or a scoop of ice cream. Courtesy of: Jill and Sharon Thomas - 1st and 2nd Generation Egg Farmers

Instructions

Topping: Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.

Cake: Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.

Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.

Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.

Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.

  • Tips
Nutritional Facts
  • Amount Per Serving
    330 Calories
  • Fat
    11 g
  • Saturated Fat
    6 g
  • Trans Fat
    1 g
  • Sodium
    316 mg
  • Sugars
    38 g
  • Protein
    4 g
  • Fibre
    1 g
  • Carbohydrate
    4 g

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