The first time I made this, my father-in-law asked for a second helping so I knew it was good.
Serve with a scoop of ice cream for a perfect blueberry season dessert.
Blueberry Cake with Brown Sugar Sauce
Serve with a scoop of ice cream for a perfect blueberry season dessert. Or enjoy year-round with frozen blueberries.
Servings: 9
Calories: 357kcal
Equipment
- 1 8×8 glass baking dish
- 1 Electric mixer
Ingredients
Cake
- ¼ cup Shortening
- ¾ cup Sugar
- 1 Egg
- 1 tsp Vanilla
- 2 cups All-purpose flour
- 4 tsp Baking powder
- ½ tsp Salt
- 1 cup Milk
- 1 cup Blueberries fresh or frozen
Brown sugar sauce
- 1 cup Brown sugar
- 1 ½ tbsp All-purpose flour
- 1/8 tsp Salt
- 1 cup Boiling water
- 1 tbsp Butter
- ½ tsp Vanilla
Instructions
- Preheat oven to 350°F.
- Grease 9×9 inch baking dish.
For the cake
- In a large mixing bowl, cream shortening and sugar together. I use my stand mixer.
- Add egg and vanilla and beat until smooth.
- Combine dry ingredients together and add to wet ingredients alternating with milk. I add about 1/3 of each at a time, stirring between each addition.
- Gently stir in blueberries.
- Pour into prepared baking dish.
- Bake for 40-45 minutes at 350° F or until toothpick inserted in center comes out clean.
For the sauce
- Combine brown sugar, flour, and salt in a saucepan.
- Add boiling water and cook over medium-low heat, stirring constantly until thickened.
- Stir in butter and vanilla.
- Serve over blueberry cake.
Nutrition
Calories: 357kcal | Carbohydrates: 67g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 389mg | Potassium: 122mg | Fiber: 1g | Sugar: 43g | Vitamin A: 101IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 2mg
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