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swirl and savor

A Very Blueberry Cake

Beth Ribblett

Every visit home to Pennsylvania always involves lots of great eating and this trip was particularly focused on desserts.  The abundance of fresh blueberries, black raspberries, watermelon and peaches yielded some excellent after dinner treats.  My mother and my sister-in-law are both avid bakers, something which is definitely not my forte, so I always appreciate their efforts.  I really wanted to post the recipe for my mother's black raspberry pie, but it was devoured before I even got to take a picture.  My other favorite was my sister-in-law Missy's Very Blueberry Cake which I was able to snap a quick shot of the very last piece before it got finished off.  Not my best photo, but the cake was to die for.  I also love the combination of blueberries and lemon and this moist, delicious cake really complements both of them.  You might remember Missy's recipe for Pumpkin Roll that I published over the holidays...

Very Blueberry Cake

½ cup butter softened
½ cup shortening
1-½ cup sugar
4 eggs
1 t. vanilla extract
1 t. almond extract
3 cups all-purpose flour
½ t. baking powder

1 T. all purpose flour
2 t. cornstarch
1 t. quick cooking tapioca
4 cups fresh or frozen blueberries
1 t. grated lemon peel

1 Cup confectioner sugar
2 T. Milk
1 t. lemon juice

In mixing bowl cream together butter, shortening and sugar.  Beat in eggs on at a time, and then mix in extracts.  In another bowl, combine flour and baking powder, mix and add to creamed mixture, blending well.  Spread 2/3 of the batter in a greased 15x10 pan, reserving the other 1/3 for the end.

For filling combine flour, cornstarch and tapioca in a large bowl.  Add ½ cup blueberries, mash with a fork and stir well.  Add lemon peel and remaining blueberries, toss to coat.  Pour blueberry mixture evenly over batter in pan. Drop remaining batter in rounded tablespoons over filling.

Bake at 350 for 40 minutes until golden brown.  Combine glaze ingredients and drizzle over warm cake.