This Maine blueberry cake recipe is an amazing dessert for parties, snacking, or any time of day. Honestly, I wouldn’t judge you if you ate it for breakfast. It’s that good.
When it comes to food Maine is known for treating us right, especially when it comes to lobster and blueberries.
I’ll leave the lobster for another day, because today is all about the juicy goodness blueberries bring to this delicious and simple cake.
If you like blueberry muffins, this blueberry cake recipe is next level.
What you Need for Maine Blueberry Cake
I love this simple cake because it’s quick and easy to prepare and many folks keep these ingredients on hand.
In fact, I decided to make this because I was given a pint of blueberries and hadn’t planned anything for them.
I pulled out my family cookbook and said thank you to my Maine heritage for this delicious treat!
Dry ingredients like flour, baking powder, salt, and sugar mix with wet ingredients such as milk, eggs, vanilla and applesauce to create a delicious better you’ll want to write home about.
And don’t forget the star of the show, those glorious fresh blueberries!
I’ll be honest, the original recipe called for vegetable oil but I prefer cooking with unsweetened applesauce whenever it makes sense.
I won’t pretend it makes this cake healthy, but every little bit helps!
Plus, I love the hint of tangy apples adding an extra layer of flavor.
If you want to use oil or butter, that’s your business (just like Tabitha Brown says). Just swap it out 1 to 1.
Why Coat Blueberries with Flour?
The last thing you will do with your batter before baking will be to add your floured blueberries. Wondering why you should coat blueberries with flour? There’s a real reason!
This is a simple but important step. When you dust blueberries with flour, it helps soak up the juices from the berries as they cook.
It will also help keep them from sinking to the bottom of your cake so you can have blueberries in nearly every bite!
This Maine blueberry cake is baked in a 9×13″ pan so there will be plenty for everyone. It also makes a great cake for a baby shower, wedding shower, or summer picnic.
Or you can keep it to yourself and eat it for breakfast every day. I won’t tell.
Maine Blueberry Cake Recipe
I hope you love this cake as much as I do!
My mom was born and raised in Maine and while I never lived there myself, a few visits and making recipes from our family cookbook always feel like home.
And yes, maybe one day that that will include making lobster at home!
Want to know more about my family cookbook? In 1989 my mom’s side of the family gathered for a family reunion and all the adults contributed a few of their favorite recipes for the Fuller Family Cookbook!
I’ve been working my way through the book and have so enjoyed rediscovering some of these delicious recipes!
- 3 Cups Flour
- 2 Cups Sugar
- 3 Tsp Baking Powder
- 1 Tsp Salt
- 2 eggs
- 1 Cup Milk
- 1/3 Cup Unsweetened Applesauce (can swap 1:1 for butter or oil)
- 1 Tsp Vanilla
- 1 Pint Blueberries (about 2 cups)
- Preheat oven to 350°F (325°F if using a glass pan)
- Sift together flour, sugar, baking powder, and salt
- Add in eggs, milk, applesauce, and vanilla and beat vigorously for about 2 minutes
- Dust blueberries lightly with flour and gently fold into batter
- Turn batter into greased and floured 9x13 pan
- Bake for 45-50 minutes or until knife comes out clean
- Dust with powdered sugar and enjoy
Oven temperature makes all the difference when it comes to cakes and bread. Don't forget to reduce the temperature when baking with glass or ceramic pans for even cooking.
See notes above if you have questions or leave me a comment!
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 255mgCarbohydrates: 47gFiber: 1gSugar: 27gProtein: 4g
Nutrition information is estimated and may vary based on products used. Please verify with your ingredients.