Blueberry Cake with Blueberry Sauce | Wine Enthusiast
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Blueberry Cake with Blueberry Sauce

Blueberry Cake with Blueberry Sauce

Adapted from The Taste of Country Cooking by Edna Lewis.

Copyright © 1976 by Edna Lewis. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

As long as you have the blueberries, this delicious cake comes together quickly. The batter itself has no sugar, but the topping partly bakes into the cake as it cooks; it works equally well as dessert or morning coffee cake. Tip: Cook this in a round springform pan for a more attractive presentation.


2 cups fresh or frozen blueberries
²/₃ cup sugar
2 cups sifted unbleached flour
¼ teaspoon salt
4 tablespoons cold unsalted butter
1 egg
1 cup milk
2 teaspoons vanilla
1 tablespoon Royal baking powder
¼ teaspoon cinnamon
1 teaspoon cornstarch


Heat oven to 425°F and butter pan. Combine blueberries, 1/3 cup sugar and 1/3 cup water in a saucepan and place over high heat. Bring to a boil, then reduce heat to a simmer and cook for 5 minutes. Drain blueberries well; reserve blueberries and return cooking liquid to the pot off the heat.

Sift flour and salt into a mixing bowl. Add butter and blend with fingertips, two knives or a pastry blender until the mixture becomes grainy, a bit coarser than cornmeal. In a small bowl, beat the egg and milk, then add to the dough, stirring all the while. Add vanilla and continue stirring. Lastly, add the baking powder. Mix well and spoon into the cake pan. Scatter the reserved blueberries over the top. Mix remaining 1/3 cup sugar with cinnamon and sprinkle evenly over the top.

Place in oven and immediately reduce heat to 375°F. Cook for 25 to 28 minutes, or until a toothpick in the center comes out with no raw cake dough on it. Let cake cool for at least 15 minutes before serving.

Make the blueberry sauce as the cake rests. Place blueberry cooking liquid over medium-low heat and bring to a simmer. Dissolve cornstarch in ¼ cup of water and drizzle into the simmering juice. Cook until it’s sauce consistency and pass separately with the cake for drizzling. Serves 6 to 8.

Vintage report: 1976

In terms of 1976 wines, it was a long, hot, and dry summer in Europe, with late-season rains, which were particularly good for Germany and Sauternes.

Wine Pairing

Bartlett Winery Wild Blueberry Sweet (Maine)

While Bartlett’s dry blueberry wines are deliciously complex (and legitimately “wine-like”), this softly sweet offering sings of fresh wild Maine blueberries and is a no-brainer with the cake.

This article originally appeared in the November 2022 issue of Wine Enthusiast magazine. Click here to subscribe today!

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