I am in Maine for a visit and it’s August – that means blueberries! This wild Maine blueberry cake is a simple to make, delicious snack cake that will disappear quickly! In the oven in 15 minutes and out in half an hour, this wonderful cake gets you out of the kitchen and outside for the remaining days of summer quickly!
The Recipe
by volume                          by weight
1 cup milk                          240 grams milk
4 tablespoons melted butter      56 grams melted butter
1 large egg                        68 grams eggs
1 tablespoon vanilla               12 grams vanilla
2¾ cups all purpose flour         330 grams all purpose flour
1 cup sugar                        198 grams sugar
1 teaspoon baking soda           6 grams baking soda
2 teaspoons cream of tartar      7 grams cream of tartar
1 teaspoon salt                    4 grams salt
4 cups blueberries                400 grams blueberries
1/3 cup all purpose flour          40 grams all purpose flour
2 tablespoons sugar              24 grams sugar
Directions
Heat the oven to 350F. Melt the butter and then add the milk to the pan. Heat until barely warm. Whisk in the egg and the vanilla.
Mix the first measure of flour, sugar, baking soda, cream of tartar, and salt to combine.
Stir the egg mixture into the dry ingredients and stir just to combine.
Toss the blueberries with 1/3 cup of flour.
Gently mix the blueberries into the batter. It will be quite stiff.
Spoon the batter into a greased 9×13 inch pan and sprinkle the top of the cake with 2 tablespoons of sugar. (It is not necessary for the batter to be completely smooth in the pan. In fact, it is almost impossible! It will even itself out as it bakes.)
Bake for 30 to 35 minutes until the cake is  just set in the center. Let the cake cool in the pan – if you can wait!
Alternatives
This wild Maine blueberry cake has great berry flavor and is very moist. Â If you like the combination of lemon and blueberries, add 2 tablespoons of lemon zest to the batter. Orange zest is also a nice complement to this cake.
I used fresh blueberries because they are available right now. Frozen blueberries are perfectly fine in this cake as well. Just be sure to use wild blueberries. They have a distinctive flavor that cannot be replicated with cultivated berries.
This cake can also be made into individual servings by baking it in muffin tins. Lemon cream cheese icing would be a nice finish for these mini cakes.
