Rating: 3 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

This dish is often served as dessert after traditional Maine lobster bakes. But it makes for a fantastic breakfast as well.

Recipe by Oxmoor House October 2013


Credit: Oxmoor House

Recipe Summary

1 hr 42 mins
Serves 9 (serving size: 1/9 of cake)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

  • 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.

  • 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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Nutrition Facts

261 calories; fat 6.8g; saturated fat 2.2g; mono fat 3g; poly fat 1.2g; protein 3.9g; carbohydrates 47.1g; fiber 1.5g; cholesterol 28mg; iron 1.2mg; sodium 171mg; calcium 50mg.