Prep 20 mins
Cook 45 mins
This recipe comes from the January/February 2009 publication of Saltscapes - Canada's East Coast Magazine. They held a blueberry dessert contest and this one was entered by Pat Ribley and won 3rd place. I have another blueberry cake recipe posted which is similar; however this particular one has a topping consisting of brown sugar, ground cinnamon and butter that goes on before baking. Presently it is baking in my oven so I can't comment as to whether or not it will win a prize in my judging category!!! As it is a recipe from a magazine, I am posting it to Zaar mainly for safekeeping so it doesn't get lost. If it passes my husband's taste test and he comments on it, I will take a photo and post it as well.
- 1 1⁄2 cups granulated sugar
- 2 eggs
- 3⁄4 cup milk
- 1⁄2 cup butter or 1⁄2 cup margarine
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 3 cups blueberries
- 1⁄2 cup lightly packed brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup cold butter
Brown Sugar Sauce
- 1 cup lightly packed brown sugar
- 3 tablespoons flour
- 1⁄4 teaspoon salt
- 2 cups boiling water
- 2 tablespoons butter
- 1 1⁄2 teaspoons vanilla
- Cake: Beat together sugar and eggs, until blended. Heat milk and butter until butter is melted. Do not boil. Add all at once to egg mixture.
- Combine flour and baking soda; gradually stir into mixture, stirring until well blended. Fold in blueberries. Spread evenly into a greased 13 x 9 inch pan.
- Topping: In a bowl, combine brown sugar and cinnamon. Cut in butter until crubmly, and sprinkle over cake. Bake in a 350 degree oven for 45 minutes or until a toothpick inserted in center comes out dry.
- Sauce: In a saucepan combine brown sugar, flour and salt. Add boiling water and cook until slightly thickened. Remove from heat and stir in butter and vanilla. Serve warm over individual servings of blueberry cake. Garnish with a dab of whipped cream or whipped topping.