Did anyone else grow up reading, Blueberries for Sal? Always wondered why they needed so many jars of canned blueberries for Winter. If it were me, I would’ve reserved just enough fresh ones to whip up this cake. It’s tangy, sweet, and not fully frosted – allowing the blueberries to really strut their stuff!
Ironically, the book takes place in Maine… the most lovely state we recently had the pleasure of visiting! Can’t wait to share our little adventure with you!
This looks light and delicious!
My grandparents would always jar blueberries for the winter and come spring she would make blueberry muffins, pies etc!! This recipe looks delicious, I think I will make this! Thanks 🙂
Xo,
Sincerely Miss Ash
Ohhhh another delicious looking cake 🙂 I have been in such a Cake Mood lately! When I have another Family Weekend coming up, I will try to bake this 🙂
Thanks for posting this!
xoxo
mm perfect recipe in time for teacher appreciation month!! must make a few of these for my LO’s teachers 🙂
This looks so so yummy!!
xo, Courtney
shabbyloveschic.com
This looks great! You make so many yummy things, what’s your secret to staying in shape?
We eat healthy all week and binge on the weekends! Or at least, that’s the rule we try to stick to! ha!
I am Australian and have no idea what a stick equates to. Could you please tell me what one stick of butter converts to so I can make this delicious cake. Thank you!
4 ounces or 113 grams = 1 stick Can’t wait to hear how you like it! 🙂
Is the lemon curd what you drizzeled on the cake? Did you make that from scratch? If so do you have the recipe?
lemon & blueberries has ALWAYS been a favorite… actually.. lemon & any berry! haha can’t wait to make this cake!
🙂 i grew up reading all of the robert mccloskey books because he is a native Maine author & our elementary school used them in curriculum 🙂 (i’m a born & raised Mainah) 🙂 where did you visit there?
Hey just so you’re aware, Lemon Curd is not listed in the ingredients list on the recipe. I sent the hubster out to purchase supplies and started making the cake only to realize halfway through that I needed lemon curd. Might want to add it to the ingredients list. Any suggestions of what to do instead or how to make curd?
Thanks!
P.S. The lesson learned in all of this is to read through an entire recipe before making it for the first time. 🙂
Hi Missy…I just made this today and had to end up cooking it for 42 minutes and when I just took them out of the pans the middle was still gooey 🙁 I am so bummed… I just kept checking with toothpick and it would come out so wet…but the top was getting so dark so I was getting nervous!! So finally at 42 minutes i just decided to take it out bc it seemed at leastbbetter than it was. Any tips on what it could be….I made them in 2 tinfoil pans…also, I know the lemon one I make from Ina Garten has to cook for 50 minutes, which seems so much longer!! Help!!
I also had a similar problem, but moved them to the bottom rack for an extra 10 minutes and it almost cooked all the way through. So delicious, I will be making this again and again!
If you girls live in higher altitude this could potentially explain the problem. You may need to add 1/4 – 1/2 cup more flour next time? I’m so sorry it gave you a bit of problems! Also, make sure the measurements are exact. When experimenting in creating this recipe I wrote down exactly what I did with exact measurements and it turned out evenly cooked through. Happy you still thought it was tasty! It’s become one of our favorites.
Nope, no higher altitude. I live in Austin, TX, but my oven is notorious for uneven cooking, so it may have just been that. Moving it to the bottom rack did the trick for me. I will try a touch more flour next time. Seriously yummy recipe, well done!
i made this for a bbq we had this weekend. it was a crowd pleaser! thanks so much for the wonderful recipe.
I have been waiting to try this recipe and today was the day! Came out exactly like yours and tasted fantastic. My whole family raved about the cake and I’ll be looking to make it again soon 🙂
Is it self raising flour, or just plain flour?
I followed the recipe exactly and ended up with two cakes sunken in the middle. 🙁