Maine Blueberry Cake

Oxmoor House
Maine Blueberry CakeRecipe
Photo: Oxmoor House
This dish is often served as dessert after traditional Maine lobster bakes. But it makes for a fantastic breakfast as well.
Serves 9 (serving size: 1/9 of cake)


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Cooking spray
1 cup plus 2 tablespoons sugar, divided
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1 large egg
1 large egg white
1/3 cup 2% reduced-fat milk
5 ounces all-purpose flour (about 1 1/4 cups)
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 ounce all-purpose flour (about 1/4 cup)


Total: 1 Hour, 42 Minutes

1. Preheat oven to 350°.

2. Coat a 9-inch square metal baking pan with cooking spray. Combine 2 tablespoons sugar and cinnamon in a small bowl.

3. Combine butter and next 6 ingredients (through egg white) in a medium bowl, stirring with a whisk until blended. Gradually add 1 cup sugar, stirring with a whisk until blended. Stir in milk.

4. Weigh or lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, baking powder, and salt in a large bowl, stirring with a whisk.

5. Add milk mixture to flour mixture, stirring just until moist. Toss blueberries in 1/4 cup flour; fold into milk-flour mixture. Spoon batter into prepared pan. 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.

Created date

September 2013

Nutritional Information

Calories 261
Fat 6.8 g
Satfat 2.2 g
Monofat 3 g
Polyfat 1.2 g
Protein 3.9 g
Carbohydrate 47.1 g
Fiber 1.5 g
Cholesterol 28 mg
Iron 1.2 mg
Sodium 171 mg
Calcium 50 mg