In case anyone is still looking for sweet blueberry recipes, here are two. One is a classic bundt from a Newport innkeeper and the other is from “The Taste of Home Baking Book,” the food publisher of a magazine with well-tested recipes.
Blueberry Bundt Cake
3 cups flour
1½ cups sugar, plus 1½ teaspoons for topping
3 teaspoons baking powder
1 cup vegetable oil
½ cup orange juice
2 teaspoons vanilla
1½ cups blueberries
1½ teaspoon cinnamon
Blend flour, 1½ cups sugar and baking powder together. In a separate bowl, beat on low speed the oil, eggs, orange juice and vanilla.
Make a hole in the flour mixture and pour in the liquid. Mix well. Fold in blueberries.
Pour into a greased bundt pan.
Mix together ½ teaspoon cinnamon and 1½ teaspoon sugar and sprinkle on top. With a knife, circle through.
Bake for 65 minutes at 350 degrees, cool and slice.
Sprinkle confectioners’ sugar on top.
Shared in 2003 by Mary Ellen Newbury, cook at the Admiral Weaver Inn, Newport.
Blueberry Almond Coffee Cake
1 cup flour
½ cup sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅔ cup buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup blueberries (divided use)
½ cup sliced almonds
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
In a large bowl, combine the flour, sugar, baking powder and soda and salt.
In another bowl, whisk the egg, buttermilk, butter and extracts until blended.
Stir into dry ingredients just until moistened. Stir in ⅔ cup blueberries.
Pour into a greased 8-inch square baking dish. Top with remaining blueberries.
Combine the almonds, brown sugar and cinnamon; sprinkle over the top.
Bake at 350 degrees for 25-30 minutes, or until a toothpick comes out clean.
Cool on a wire rack.
From “The Taste of Home Baking Book”