the best blueberry cake recipe

August 4, 2009 § 2 Comments

This is the best recipe I’ve found for anything blueberry. It’s an old Gourmet magazine recipe from 1984! I’ve tried dozens of different recipes as I have my own blueberry bushes so I’m always looking for ways to use them.

Blueberry cake

For the blueberry mixture

2 cups blueberries, 2/3 c sugar,  1/4 tsp cinnamon, 1 tsp grated lemon rind, 1/4 c fresh lemon juice, 1 Tbl flour, 3 Tbl unsalted butter, melted

For the batter

1 c flour, 1/2 c sugar, 1 tsp baking powder, 1/4 tsp salt, 2 large egg yolks, 1/4 c milk, 1 Tbl unsalted butter,melted

make the blueberry mixture: spread the blueberries in the bottom of a buttered 9-inch round cake pan. In a bowl blend the sugar, cinnamon, lemon rind, lemon juice and flour and sprinkle this over the blueberries. Drizzle the melted butter on top.

Make the batter: mix together the flour ( the original recipe says sift but I rarely do this) sugar, baking powder, salt, stir in the egg yolks, milk, and butter, stir until smooth. Drop onto the blueberry mixture and bake in a 425 degree oven for 20 minute, or until brown and bubbly.

Serve with vanilla ice cream or whipped cream.

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§ 2 Responses to the best blueberry cake recipe

  • Mambru says:

    So glad you shared the recipe! We have made this recipe many times each year (save one) since ’84 and today I could not find that old, torn, and skinny 1984 Gourmet. You saved my day! The recipe is wonderful. It is not a “real” cake, more like a moist, tart, tarte. For a perfect blueberry pound cake I suggest the lemon blueberry cake that Gourmet published in 1990. It is tops. I seldom make it because it has so much butter.

    • Agi's Farmhouse Kitchen says:

      I make this every year too, at least 2 or 3 times! I’ll definitely try the blueberry pound cake, thanks for the tip!

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