Maine Blueberry Cake

Name: Maine Blueberry Cake
Total time: 1 h 42 min
Yield: Serves 9 (serving size: 1/9 of cake)
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; ½ teaspoon grated lemon rind; 1 teaspoon fresh lemon juice; 1 large egg; 1 large egg white; ⅓ cup 2% reduced-fat milk; 5 ounces all-purpose flour (about 1 1/4 cups); 1 teaspoon baking powder; ½ teaspoon salt; 2 cups fresh blueberries; 1 ounce all-purpose flour (about 1/4 cup)

6 Ratings
6 Reviews

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

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Credit: Oxmoor House

Recipe Summary

total:

1 hr 42 mins

Yield:

Serves 9 (serving size: 1/9 of cake)

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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

Source

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Nutrition Facts

Per Serving:

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.

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jmeleeS

03/03/2014

I just made this recipe this weekend and I thought it was good, but not spectacular. The lemon rind is overpowering, so I recommend only doing the juice and / or cutting down on the rind. I also had to cook my cake ~12 minutes longer to ensure done throughout and the amount of sugar / cinnamon mixture to top the cake was a bit much (some didn't melt into the cake and while it looked exactly like the photo, I didn't enjoy the texture / waste). I used 1 pint (~2 cups blueberries) and it was more than enough; I do believe 12 cups is a typo in the recipe and cookbook for the size of cake. Bursting with berry-goodness, I would make again if I'm looking for a decent coffee cake or a quick dessert when blueberries are in season / abundant. I think I would serve as the "traditional" way of after a lobster bake in the summer months / early fall. Enjoy!

hclark3018

12/18/2013

This is by far one of the best coffee cakes! i made it the night before and by morning my family ate the whole things!

JudithT

12/02/2013

I'm a Maine native and grew up on similar recipes. I recommend 2 cups blueberries for this size cake.

Starz7369

12/02/2013

Due to the size of the pan, it's likely 1/2 cup and they simply forgot the slash.

1976Mary

12/02/2013

Should it be 2 cups blueberries not 12?

Jane9803

12/02/2013

Am I reading this correctly? 12 cups of blueberries? I believe this must be typo.

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Maine Blueberry Cake

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (6)

All Reviews for Maine Blueberry Cake

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Maine Blueberry Cake

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (6)

All Reviews for Maine Blueberry Cake