Recipe of the Month
New England Blueberry Cake --
Wings Hill Inn,
Belgrade Lakes, Maine
"This is a favorite recipe of grandma's from my childhood. The taste is
similar to a scone or biscuit. Increase the sugar in the batter if you
prefer a sweeter treat."
Total preparation time: 35 minutes
2/3 cup softened butter
1/3 cup granulated white sugar
2 large eggs
2/3 cup orange juice
1 teaspoon vanilla
2 2/3 cups all-purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
1 1/4 cup wild blueberries (the small ones) - fresh or frozen, but don't
To sprinkle batter:
1/3 cup granulated sugar
1/4 teaspoon cinnamon
Preheat oven to 350 degrees. Cream together the butter and sugar. Add the
eggs, juice and vanilla gradually (batter will look curdled). In a separate
bowl, combine flour, baking powder and salt; add to batter and mix just
until blended. Gently stir blueberries in by hand. Spread batter into a
greased pan (see below). Mix together the sugar and cinnamon; sprinkle
liberally over cake. Bake until a toothpick inserted in the middle comes out
with no wet batter (moist crumbs are fine).
Pan sizes and cooking times: For a 9x13 cake, bake approximately 20 minutes.
For a taller, more attractive presentation, use a 9x9 pan; four mini-loaf
pans, or four mini-springforms, and bake approximately 35 to 40 minutes.
Cool, and serve sprinkled with powdered sugar.
*Note: If you can’t find fresh or frozen wild blueberries, you can
substitute cultivated or dried berries. If using dried berries, first warm
the orange juice, and let the berries rehydrate in the juice until it cools.
Then use the juice and berries as called for in the recipe.
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