Blueberry Spice Cake
"I love this cake! I love the combination of the spice cake with fruit in it. And what better fruit than blueberries! This recipe came from the cookbook The Best of Mennonite Fellowship Meals."
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
15-20
ingredients
- 1 pint blueberries
- 2 tablespoons flour
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon salt
- 1⁄3 cup butter, softened
- 1 cup white sugar
- 1 egg, room temperature
- 3 tablespoons molasses
- 1 cup buttermilk
- 1⁄4 cup powdered sugar
directions
- Toss berries in a little flour (2 Tbsp).
- Sift flour, measuring 2 cups.
- Resift flour with baking powder, baking soda, cinnamon, cloves, allspice and salt.
- Cream butter and white sugar.
- Beat egg and add to batter.
- Gradually beat in molasses.
- Add this mixture alternately with milk to dry ingredients.
- Fold in blueberries.
- Spread batter into greased and floured 9" x 13" pan.
- Bake at 375 degrees F for 30 minutes.
- Cool on rack.
- Immediately before serving, dust with powdered sugar.
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Reviews
-
I made this yesterday for a brunch I was hosting. I used blackberries instead of blueberries and it was delicious. I received many compliments from my guests. -
LOVED this! I sifted the flour but then just dumped all the ingredients together (not very patient here). I didn't have molasses so I subbed honey, and I used skim milk instead of buttermilk. Otherwise no changes and MAN is this GOOD!! Will be freezing in single-serving sizes (18 slices). Thanks for sharing! -
My husband ADORES spice cake, cookies, - you name it, so I thought this would be a hit - and it is! I couldn't use fresh blueberries, (my uncooperative grocery store didn't have any when I decided to make this) so I bought frozen which worked just fine. Another for my collection - thanks!
Tweaks
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I made this yesterday for a brunch I was hosting. I used blackberries instead of blueberries and it was delicious. I received many compliments from my guests.
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LOVED this! I sifted the flour but then just dumped all the ingredients together (not very patient here). I didn't have molasses so I subbed honey, and I used skim milk instead of buttermilk. Otherwise no changes and MAN is this GOOD!! Will be freezing in single-serving sizes (18 slices). Thanks for sharing!
RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).
