Friday, June 18, 2010

Shenandoah Valley Blueberry Cake

Cake Slice Bakers chose the Shenandoah Valley Blueberry Cake for June cake selection. My boyfriend and I were so excited cause we love anything with blueberries in it and this cake sounded light and delicious. It was very simple to throw together and tasted amazing. However, I would say its probably more like a blueberry muffin than a cake. Whatever you want to call was delicious.

Its great with breakfast served warm or just at room temperature for a snack. The batter was a little thick but don't worry, it bakes up very nicely. I used frozen blueberries in mine and just dusted them with a little flour so they didn't sink to the bottom.

Shenandoah Valley Blueberry Cake

(Recipe from Southern Cakes by Nancie McDermott)


1 2/3 cups all purpose flour

½ tsp baking powder

¼ tsp salt

1/3 cup butter, softened

¾ cup plus 2 tbsp sugar

1 egg

1/3 cup milk

1 cup fresh or frozen blueberries (do not thaw)


Heat the oven to 375F and generously grease a 9 inch square or round pan.

Combine the flour, baking powder and salt in a small bowl and stir with a fork to mix well.

In a medium bowl, combine the butter and sugar and beat with a mixer at high speed until well combined.

Add the egg and beat well for 1 to 2 minutes, stopping to scrape down the bowl until the mixture is smooth and light.

Stir in half the flour mixture then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour, then the rest of the milk, mixing gently. Stir in the blueberries.

Scrape the batter into the prepared pan and bake at 375F for 30 minutes or until the cake is golden, springs back when touched gently in the centre and is pulling away from the sides of the pan.

Serve a square of cake right from the pan, warm or at room temperature. If its round, let the cake cool in the pan on a wire rack or folded kitchen towel for 10 minutes and then turn it out to cool, top side up.

For a printable recipe go here.

This cake was buttery and moist and really let the blueberry flavor shine through. Now excuse me while I go eat another slice.
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  1. Your cake looks great and absolutely studded with blueberries

  2. the cake looks great! I have some blueberries in my fridge right now...guess I know what I am making with them!

  3. Great job on your cake and it looks really delicious with so much berries. I too loved this month's recipe.

  4. Looks super delicious and like the perfect cake for summer.

  5. Your cake looks delish - I love blueberries. I will definitely have to make this since I live in the Shenandoah Valley here in VA :)

  6. Blueberry cake now that sounds really yummy! My little boys would love it:)

  7. I adore blueberries - this cake sounds really delicious.

  8. Looks like what I'd call a "snack cake" and they're always a hit. I love them cause you can just eat them out of your hand. : ) Yours looks good!

  9. Gotta agree with you...blueberries are wonderful. Your cake looks all the blueberries peeking out..makes me want to go make this all over again.

  10. ooh, lavender cake! I LOVE it. Yes this cake was very much like a muffin and I think that's why I liked it so much. I can't wait to try this with other fruits.

  11. Yes, another thumbs up for this cake....I'm sooo giving it a try. I told Monica I would last night but it didn't happen, soon!

  12. buttery + blueberries..i can almost taste it!

  13. Yum, I love any and evertything blueberry. I will make this soon. Thanks for posting. I'am your newest follower. = )