Prep 10 mins
Cook 35 mins
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.
- 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
- 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.
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.
Deliciously wholesome. Not too sweet...which made it perfect for breakfast! I used 1/2tsp nutmeg because I was afraid of adding a whole teaspoon, but it would've been fine with that much, I think. Easy to make and produced a nice moist cake. I'll be using this one often! (I used canned wilderness blueberries and pecans because that's all I had)