This easy blueberry cake is a such a delight in reminding us that it’s summer! It’s so easy to bake and tastes absolutely amazing! Enter blueberry sauce and you have the perfect sweet for the festive season. You can keep this cake in the fridge for about 2-3 days and it will maintain it’s freshness but that depends on if it lasts 24 hours without being devoured 🙂
My family are not big on sweets or desserts unless its something they love then they become totally obsessed and each time the fridge opens, out comes the cake it’s like the only thing they see! More like my Strawberry Sunday Cheesecake.
We are currently in the season of summer our side of the world and all the berries are abundantly in bloom which means that you find them just about anywhere. Food outlets, farmers markets, food stalls, side of the road fruit stands and the ever so popular strawberry picking farms which makes this such a stunning time of year. Everything and everyone seems to come out from hiding and live their best lives, fruit included.
In most of my posts I’m constantly going on about “waste not” and am big on using up everything hence this post left overs 🙂 I especially love using ingredients that are in season because local produce is fresher and am in support of local farmers as well as not having to pay the astronomical prices for “out of season” produce are good enough reasons for me.
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How important is it to use Maizena to cover the Blueberries?
I have not had any bad experiences from not using frozen berries in baking but the Maizena does help in keeping the blueberries solidly in place without mushing.
Desserts that you may love?
Notes for this Recipe:
Substitute the sugars according to what you have please don’t go out to buy dark brown if you only have white.
Both frozen and fresh blueberries work well.
If you find that after you’ve added the Maizena/water paste and the blueberry sauce is still thick, just add a little more water until you get the perfect consistency.
Blueberry sauce is oh quite so heavenly and you can whip it up in under 10 minutes on the stove. Get a saucepan out, toss in all the ingredients and bring it to the boil. While its reaching a boil, make a paste of a little Maizena and a little water. Keep stirring the sauce and add in the maizena paste. The amount of sugar really depends on how sweet your tooth is.
How do you know when the sauce is ready?
Firstly because the sauce will have an incredible deep red/purple color and secondly the berries will be bursting out with flavor. Almost as though they are melting and that’s when the syrup starts pouring out, they are ready.
Blue Berry Cake
Easy Blueberry Cake recipe!
- Blueberries 3 cups
- 1 cup maizena
- 2 to 3 tablespoons of extra maizena for the paste
- 2 cups flour
- baking powder 2 teaspoons
- 2 x tsp vanilla essence
- Pinch of salt
- A 3/4 cup white sugar
- cup milk 3/4
- 1/2 cup melted butter
- 2 large eggs
- Sprinkle of castor sugar for the top
- 2 tbsp lemon zest
- quarter cup dark brown sugar
- 1/4 cup still or boiled water
- Dash of lemon juice
- Step 1 Preheat the oven to 180 Degrees and line a round oven proof dish with baking paper.
- Step 2 Pour 1 cup of berries into a colander or strainer and cover with Maizena. Set aside
- Step 3 Mix the butter and sugar in a bowl (or electric mix) and cream together smooth and creamy.
- Step 4 Crack the eggs open into a separate bowl, pour the milk and the vanilla essence in, mix once more and add to the dry ingredients
- Step 5 1 cup of floured (maizena) blueberries goes in. Fold the mixture together gently
- Step 6 Add the lemon zest, one final fold and pour the batter into the prepared oven proof dish.
- Step 7 Bake at 180 Deg for 30 -40 minutes.
- Step 8 Check with a toothpick to see if its done If the toothpick comes out clean its done.
- Step 9 Allow the cake to cool in the pan before trying to remove it from the baking dish.
- Step 10 Once cooled, remove and leave on a cooling rack to cool even further.
- Step 11 Meanwhile mix the sauce by adding the 2 remaining cups of blueberries, dark brown sugar, honey, water and lemon juice into a saucepan and bring to the boil
- Step 12 Use the 2 to 3 tablespoons of “extra” Maizena in a small bowl to make a paste and add a little at a time into the sauce and monitor the thickness that you are looking for
- Step 13 Once boiling, drop the heat to medium and using a wooden spoon keep turning it over to get the perfect combination of half sauce and half beautiful bursting berries.
- Step 14 Carefully pour the sauce over the cake.
- Step 15 Sprinkle with some icing sugar.