Ingredients for Maine Blueberry Cake
- Cooking Spray
- Granulated Sugar
- 3 1/4 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter
- 2 tbsp lemon zest
- 4 large eggs
- Vanilla Extract
- 1 cup sour cream
- Fresh Blueberries
- 2 cups powdered sugar
- Fresh Lemon Juice
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How to Make Maine Blueberry Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan. Alternatively, coat with cooking spray and dust with 2 tbsp granulated sugar.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 4 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 2 cups granulated sugar, and 2 tbsp lemon zest until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 tsp vanilla extract and 1 cup sour cream.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate small bowl, toss 3 cups fresh or frozen blueberries with 1/4 cup all-purpose flour. Gently fold the blueberries into the batter.
- Pour batter into the prepared bundt pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: Whisk together 2 cups powdered sugar with 2-4 tbsp lemon juice until smooth and pourable. Add more lemon juice if needed to reach desired consistency.
- Drizzle the glaze over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
175g
Fat
41g
Carbs
23g
