This cake has been part of our family’s dessert menu for well over 50 years. Since it’s the start of Blueberry season here on the East Coast – I thought it was time to share.

Some context for the cake

It’s been my mom’s favorite cake to make to take to parties to make for breakfast and it’s the one she really doesn’t like to share the recipe for because it’s so good and so standard it’s sort of her “signature” bake.

It raises a bit of contention in the house because she would always make it when she knew I’m coming home for a visit which makes my sisters a little crazy.

History

I’ve also been researching the recipe and I found references to variations on this as old as the 30s. Many of the difference includes the type of pan it’s cooked in, and the length of cooking time; which has an effect on the crust of the outer cake. Some people like it more crunchy so they’re gonna cook it longer some like it more delicate so they cook it last. The other big distinction I am seeing is the type of eggs large or extra large and the number of eggs, as well as the types of sugar she used.

Below is my version I tend to make more these days. You can see the bake on my TikTok channel @KitchenBearSF

@kitchenbearsf My mom‘s been making this #recipe for me since I can barely remember. I researched variations of this. It is an incredibly popular New England #Blueberry #cake. I’ve gotten versions of it as early as the 1940s. This is my version. It’s easily adapted to fit your tastes. @Frank the KitchenBearSF @Frank_MentorSF ♬ original sound – Frank the KitchenBearSF

Blueberry Cake

For the Batter:

• 3 cups of all-purpose flour
• 2 cups of sugar ( white or a combination or white and lite brown sugar works)
• 1 cup of olive oil or corn/vegetable oil (either works or a combination is totally up to you.)
• 1/4 orange juice with pulp (or a mix of lemon and orange juice)
• zest of one lemon (or orange, or both!)
• 4-5 eggs Egg size of your choice.*
• *if using a round-style Bundt pan or Angel food cake pan with a removable bottom, four eggs is usually fine if you wanna make this in a glass brownie pan five eggs works well.
• 3 teaspoons of vanilla extract
• 3 teaspoons of baking powder
• pinch of salt

For the Berry Topping & Center

• 5 tablespoons of sugar
• 1 teaspoon ground cinnamon
• 2 cups of rinsed and dried fresh blueberries (Frozen will work too)
• pinch of salt

To make it:

1. Preheat on the oven to 350°
2. Into a large bowl add flour, the sugar, baking powder, lemon zest from the batter list above.
3. Using a fork, mix well until combined.
4. In a smaller bowl or 2 cup liquid measuring cup eggs, oil, vanilla extract, orange juice. Whisk well until you dont see any eggs. (I often use an immersion blender for this but a hand mixer works as does a vigerous hand wisking)
5. In a smaller bowl; add the remaining 5 tblsp of sugar and tsp of cinnamon and pinch of salt. Then add the blueberry’s and mix to coat them well.
6. Take your pan and spray coat it really well. Note: don’t do this first, wait until just before you’re adding the batter when useing spray grease. You can use butter especially when using a Bundt pan. It is your preference
7. Add a little less than half of the batter into the pan, smooth out and top with about half of the blueberry sugar mix
8. Add the remaining batter and top with the rest of the blueberry mix
9. Bake in a preheated oven on the middle rack for 90 min. Checking for doneness at 74 minutes. A toothpick inserted, should come out clean. Same with the nice light brown crunchy top. That is personal preference.
10. Once done remove from the oven let’s sit and cool.
    1. When I do this in the brownie pan I leave it alone and let it cool in the pan and I serve it that way, sometimes I pop on at some whip cream otherwise I just serve it that way.
    2. But if I’m using the angel food pan with removable bottom, I wait about 10-15 minutes then remove the sides so the sides of the cake stay crisp then remove the bottom once cool.
    3. The Bundt pan is always the one that gives me problems removing it in one piece, so wait until that suitably cool enough to flip it over and remove it from the pan.

The cake uncut is fine the next day so is great for a “make and take”. Once you cut it, keep it in a sealed container if you want to keep it moist. The leftover cake can be toasted or griddled with butter. But  I’ll be honest I think I’ve rarely had it last more than two days before it’s gone.

Random Hints

1. Recipe works great in a Bundt pan, an angel food pan that has a removable bottom and glass brownie pans. The reason I say a glass brownie pan is because he gives you a really nice crispy edge on all sides
2. The batter volume will also fill three foil loaf pans are are perfect for gifting or freezing once cooled
3. The same recipe and substitute the fruit as you choose to
4. Really doesn’t need any extra toppings but if you wanna go over the top this is great with crème fraîche or ice cream or even a berry or orange liquor drizzled over it