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Maine Blueberry Cake

Photo: Oxmoor House
Total time 1 hr, 42 mins
Yield Serves 9 (serving size: 1/9 of cake)
This dish is often served as dessert after traditional Maine lobster bakes. But it makes for a fantastic breakfast as well.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

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