There is just something about a fruit cake in the summer. So good with morning coffee in the summer sunshine, so snackable through the day, and even fills in as a dessert.
This recipe is from my mother in law, whose been making this for family get togethers through our whole marriage. The kids love it and it makes weekends and summer picnics so special. I love this recipe because its so simple, and you can use the blueberries in season or use frozen berries. I keep a bag in my freezer now all the time to whip this up, since it just uses pantry staples.
The key is to coat the blueberries with flour so they don’t sink to the bottom.
Last summer I made this strawberry cake from Bon Appetit, and it was delicious too, but there is something about the simplicity of this cake that I love. I’ve already made it three times and summer is just getting started.
This cake reminds me of all the trips to Pemaquid Maine we’ve taken, and now we make it for weekends at the lake.
Since it is a food memory for us now and I make it just like my mother in law, but if I were going to play with it I would add the zest of 2 lemons and 3 T. of lemon juice. The simple flavor of the cinnamon sugar on top is pretty perfect though.
So if you have an outing this summer and want something easy to make it special, this recipe is for you. Your family will always be excited to hear you are making blueberry cake, I know from personal experience. It makes great food memories.
1 1/3 c. milk
6 Tbsp. melted butter
2 c. sugar
2 tsp. vanilla
3 c. flour
4 tsp. baking powder
1 tsp. salt
2 1/2 c. blueberries, floured
Preheat oven to 350.
Melt butter in the microwave. Crack eggs into a large bowl then beat them with a fork. Add melted butter, sugar, milk and vanilla.
In a separate bowl, mix together the flour, baking powder, salt. Add blueberries to flour mixture and coat them.
Combine with wet ingredients. Pour into a 13 x 9 inch pan. Cover with 4 Tbsp. sugar and 3/4 tsp cinnamon.
Cook at 350 for 45-50 minutes.