Blueberry Cake with Blueberry Sauce

Hey Y’all!   Today I’m writing about this  blueberry cake from Edna Lewis’ cookbook, The Taste of Country Cooking.   This might be the best cake I’ve ever made.  The best part?  This Blueberry cake doesn’t require a mixer-- a whisk will do!

If you’re new here, I’m Richelle and my baking style lately involves using brown butter and bourbon as much as possible.  I’m always on #TeamSweetPotato and I firmly believe that cornbread needs a little sugar.    A Blueberry Cake  is basically a 180 for me, because it doesn’t have bourbon or browned butter, but I think a Blueberry Cake might become my go-to coffee cake.  If we ever make it back into the office this would be a CROWD pleaser. Alright, you ready to dive a bit deeper into how to make a Blueberry Cake? Let’s go. 

Every month Kayla over at Broken Oven Baking Company hosts a monthly baking challenge.  We vote on what we’d like the challenge to be, and then we pick a date and share the results on instagram.   (check us out by searching #brokenovenbakers ) For January 2021, we all voted to bake something that we’d never baked before.  This left me with many options.  Almost too many options, so like the procrastinator that I am, I only chose to make this Blueberry Cake two days before the collab share date.  *facepalm  Even then, I was aimlessly  flipping through my cookbooks and found  a post-it note on the blueberry cake page, calling me like a beacon.   

Blueberry cake with blueberry sauce, reminds me of a blueberry buckle, but with way less sugar.  The blueberry sauce, which probably deserves its own post, pulls the cake together adding more flavor.  Put on a pot of coffee while you’re making this and you won’t regret it. 

The Technique: 

I learned a while back to just follow an Edna Lewis recipe exactly as written.  Don’t add any extra equipment and don’t question the order of operations.  There is a method to her recipes and you’re honestly better off just following it. 

• I have never before cut butter into flour for a CAKE recipe. I re-read that part 3 times and was like okay, we’re doing this.    You can use your fingertips, like I did or you can use a pastry cutter. 
• Please note that the baking powder is added last.  Don’t add it with the flour and salt.  I know it’s not how most recipes go, but in order to get the crazy amount of lift to the Blueberry Cake, add it last. 
• There is very little sugar in this recipe. ⅓ of a cup and it’s really used as a garnish at the top of the cake. Honestly, you don’t need that much sugar.  It’s good the way it is. 

Special Equipment

The Blueberry Cake recipe as written calls for a 8 inch round cake pan, but other than this, a decently stocked kitchen should be able to make this recipe with minimal fuss.   If you don’t have an 8 inch round, use a 9 inch pan and reduce the baking time a couple of minutes. 

Other than the 8 inch cake pan, a decently stocked kitchen should be able to make this recipe with minimal fuss.

Print