Cape May Blueberry Cake Recipe

Name: Cape May Blueberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. all-purpose flour; 2/3 c. sugar, divided; 1 1/2 tsp. baking powder; 1/2 c. butter or margarine, softened; 1 egg, lightly beaten; 2 1/2 tsp. vanilla, divided; 4 c. fresh blueberries; 2 c. sour cream; 2 egg yolks; 1/4 tsp. ground cardamom; 1/4 tsp. grated lemon peel

Servings: persons

1 1/2 c. all-purpose flour
2/3 c. sugar, divided
1 1/2 tsp. baking powder
1/2 c. butter or margarine, softened
1 egg, lightly beaten
2 1/2 tsp. vanilla, divided
4 c. fresh blueberries
2 c. sour cream
2 egg yolks
1/4 tsp. ground cardamom
1/4 tsp. grated lemon peel

1
Butter a 9-inch spring-form pan.
2
In a bowl, stir together flour, 1/3 cup sugar and baking powder.
3
Stir 1/2 cup butter, egg and 1 1/2 teaspoons vanilla until combined.
4
Sprinkle evenly in prepared pan; cover with blueberries.
5
In a bowl, stir together 2 cups sour cream, 2 egg yolks, remaining 1/3 cup sugar, remaining 1 teaspoon vanilla, 1/4 teaspoon cardamom and lemon peel; pour evenly over blueberries.
6
Bake in preheated 350u00b0 oven for 50 to 55 minutes or until lightly brown around the edges.
7
Cool completely.

1184

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 c. all-purpose flour, 2/3 c. sugar, divided, 1 1/2 tsp. baking powder, 1/2 c. butter or margarine, softened, and more.

Yes, Cape May Blueberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cape May Blueberry Cake

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