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Blueberry Cake
Cook Time
45 mins
Total Time
45 mins
A moist white cake, studded with blueberries and finished with a crumbly topping, it’s a great summer treat.
Servings: 9 -12
Author: Bluenose Baker
  • 2 cups all-purpose flour , divided
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • cup shortening
  • cup granulated sugar
  • 1 egg
  • ¾ cup milk (dairy, soy or rice)
  • 2 cups fresh or frozen blueberries
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ cup chopped nuts (optional)
  • 2 tablespoons shortening
  1. Preheat oven to 375°. Spray an 8 x 8 inch or 9 x 9 inch pan with cooking spray.
  2. For the cake:
  3. In a medium bowl, toss the blueberries with ¼ cup of the flour and set aside. Sift the remaining 1 ¾ cups of flour, the baking powder and salt into a medium bowl. Whisk to combine.
  4. Cream the shortening and sugar together. Add egg and beat until combined. Add the dry ingredients alternately with the milk.
  5. Pour the batter into the prepared pan. Sprinkle the blueberries over the top, leaving any excess flour in the bowl. You may also fold the berries into the batter before pouring into the pan.
  6. For the topping:
  7. In a medium bowl, combine the flour, sugar, allspice and nutmeg. Cut the shortening in with a pastry blender until crumbly. Add the nuts, if using. Sprinkle the topping over the top of the cake, covering any exposed blueberries.
  8. Bake for 45 – 50 minutes.