I know that blueberry season is over, but this cake is just too good not to share. This summer when we were back east visiting my family, my mother served her blueberry cake for dessert one night. This blueberry cake is always a huge hit – especially the cinnamon sugar topping that is spread thick and evenly over the top before baking. For me, that is the best part. It is super sweet and crunchy, and just plain wonderful. My younger daughter is definitely the sweet tooth of the family – the more sugar the better. Where as my older one is pretty balanced, everything in moderation. Would you believe that this topping was too sweet for my younger one?? She made me cut off the top every night this was served – and my older one was right there begging for the leftovers – it was hilarious – complete role reversal.
But, there was something about this cake that never hit me until this visit. It is completely dairy free – and it is amazing. So, what did I do with that bit of information? I made another as soon as we got home, and my trying-to-be-dairy-free-husband who is obsessed with cinnamon, was so happy. It was so nice to be able to make a dairy-free somewhat decadent dessert for a change that he could enjoy as well as the rest of the family – that is, except the topping, that my younger one gladly gave to her older sister. If only her older sister would remember that the next time she doesn’t like something sweet…
- 4 eggs
- 2 cups sugar
- 1/4 cup orange juice concentrate
- 1 cup oil
- 1 tablespoon vanilla
- 3 cups flour
- 1 tablespoon baking powder
- 2 cups frozen blueberries (can be fresh, then frozen just to mix in)
- 3/4 cups sugar
- 1 tablespoon cinnamon
To make the cake, beat the eggs in a mixer until foamy. Add the sugar, orange juice concentrate, oil and vanilla and beat well. Whisk together the flour and baking powder in a medium bowl. Add to the egg mixture, and mix until combined. Fold in berries. The batter will be thick. Pour into greased and floured 9 x 13 baking pan. Mix the sugar and cinnamon together to make the topping. Pour evenly over the top of the cake.
Bake at 350 for approximately 55 –60 minutes or until a toothpick inserted in the loaves is removed clean, about 45-50 minutes.
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