Maine Blueberry Cake Recipe

So, I am a huge fan of berries. Strawberries, blueberries, raspberries… I’ll take them all! Sometimes, though, if you’re absent minded like me, you buy too many blueberries and you don’t have enough time to eat them before they go bad…oops. This is where one of my favorite recipes comes in!

My maternal grandfather grew up in Maine, and my mother spent a lot of time there during the summers, on family vacations. I’ve only been to Maine once, and I was too young to remember it, but whenever I bake this cake….it makes me feel like I’m there. πŸ™‚

Maine Blueberry Cake


3 & 3/4 cup all purpose flour
3 & 3/4 teaspoons baking powder (Or, 1 tablespoon plus 3/4th a teaspoon)
3/4 teaspoon salt
3/4 cup butter
1 & 1/2 cup white sugar
2 large eggs
3/4 cup milk
2 teaspoons vanilla
1/4 teaspoon nutmeg
3 cups blueberries, fresh or frozen (I prefer fresh)
Additional 1/4 cup white sugar


Preheat your oven to 350 degrees F. Grease and flour your 9 by 13 inch baking pan.

Sift your dry ingredients together into a bowl. (Flour, baking powder, salt, nutmeg)

In another bowl (either fitted to a stand mixer, or in a bowl that you can use a hand mixer with), cream your butter and sugar together. Add in your eggs, one at a time, followed by your milk and vanilla.

Gently mix your dry ingredients into your butter/sugar mixture, making sure to fully incorporate it. You don’t want any lumps, but try not to over-mix your batter.. No one likes a tough cake! πŸ™‚

Finally, gently fold in your blueberries. Pour your batter into your greased 9 by 13 inch pan! Now, here’s my favorite part: sprinkle the additional 1/4 cup of white sugar over the top. (When it’s done, it’ll be nice and crunchy on the top..It’s so good!)

Now, pop that pan of awesomeness into your oven for 45-60 minutes. Times will vary, depending on your oven.. Everyone’s oven is a little different! πŸ™‚ I’d suggest peeking in on it at around 40 minutes, just in case your oven runs a little hot.

You’ll know it’s done when it’s pulled away slightly from the sides, and you can stick a cake tester (or toothpick!) into it, and it comes out clean.

Now, I know it’s super tempting to just dive into that cake right now, but burning your tongue won’t do you any good! πŸ™‚ I’d suggest you let it cool for at least 45 minutes before you slice it, giving the cake time to firm up. Or, if you’re super impatient and you have ample fridge space, just pop it in there after it’s cooled on the counter for 15-20 minutes, and that’ll speed up the process!

Summer may be coming to a close, but you can make this recipe year round! Frozen blueberries work well when you’re in a pinch, or you don’t want to pay out of season prices for fresh. Just make sure to dust your frozen blueberries with a small pinch of flour before you put them in the batter…That will help them not to sink to the bottom. πŸ™‚

Until next time…stay crafty!


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