Recipe by Aroostook
The wild berries give this traditional cake a bite. If you are unable to get wild, use cultivated berries and add 1/2 tsp of lemon juice for a bit of a kick. This recipe is from the Maine Department of Agriculture.
Top Review by LorenLou
Not big nutmeg fans here, so should have paid more attention to the review that said to cut it back. A good recipe, but next time I think I will sub cinnamon for the nutmeg and increase the blueberries to 2 cups.
- 2 cups flour
- 2⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon nutmeg
- 1 1⁄2 cups wild blueberries (fresh or frozen)
- 2 brown eggs
- 1⁄2 cup milk
- 1⁄2 cup butter, melted and cooled
- 2 tablespoons sugar, for top
- 1⁄2 cup flour
- 1⁄4 cup brown sugar
- 1 teaspoon cinnamon
- 1⁄3 cup cold butter
- 1⁄4 cup walnuts, chopped
Directions See How It's Made
- Preheat oven to 400F Streusel mixture: Cut the cold butter into the dry ingredients until uniformly crumbly, add nuts.
- Cake: Sift and combine dry ingredients in mixing bowl.
- Add blueberries.
- In another bowl, beat eggs, milk and melted butter.
- Combine milk mixture with the dry ingredients.
- Stir until blended.
- Put half of the batter in a greased and floured 9" square pan.
- Sprinkle streusel mixture over batter.
- Spread remaining batter over streusel and top with 2 tablespoons sugar.
- Bake at 400 for 35 minutes.
- Test with knife tip in center.
- Cool before cutting.
- Serve w/ a dollop of fresh whipped cream if you like.