Maine Blueberry Cake Recipe

4.57 from 32 votes

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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.

blueberry cake square piece on plate
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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!

Blueberry Coffee Cake Ingredients

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.

blueberry dry ingredients

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!

floured blueberries

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.

blueberry cake dusted
blueberry cake slices stacked on plates

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!

blueberry cake board vertical

More Recipes:

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 Family Cookbook!

I’ve been working my way through the book and have so enjoyed rediscovering some of these delicious recipes! I hope you love them too.

Maine Blueberry Cake

4.57 from 32 votes
Fresh Maine blueberry cake is simple and sweet enough for dessert, but you'll want to eat it for breakfast too!
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Yield: 16


  • 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 9×13 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!


Serving: 1g, Calories: 213kcal, Carbohydrates: 47g, Protein: 4g, Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 24mg, Sodium: 255mg, Fiber: 1g, Sugar: 27g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Desserts
Cuisine: American
Maine Blueberry Cake

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About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to

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4.57 from 32 votes (32 ratings without comment)

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    1. Well, not in my house! 🙂 You will want to refrigerate any leftovers. I would say you’ll be fine for 5-7 days.

    1. I definitely think so! Now that you said that, I’m definitely going to try it!