I’d been looking forward to making this blueberry molasses cake recipe, so rather than cave to my post-work exhaustion and sit on the couch, I decided to push through and give it a try. Others gave this cake rave reviews – I admit, up front, that I was less enamored with it, but I think it would be delicious as a muffin or blueberry bread – it just wasn’t what I expected from a “cake.”
This recipe interested me for a couple of reasons. Maine Home Cooking frequently includes a brief editorial about the history of each recipe and the significance of its ingredients, and in this case, the cookbook included a description of how molasses has been used by Maine cooks as a sweetener for all sorts of baked goods as a result of “necessary frugality.” I liked this factoid because thrifty common sense is one of the first things that comes to mind when I think of the Maine people. Another reason for my particular interest in this recipe, as described in an earlier blog post, is because the wild blueberry is such a significant role player in Maine’s economy, history, and identity.
For this cake, you’ll need:
- 2 1/2 cups flour (since beginning my ‘Weekly Recipe’ posts, I have used more flour than I had in the last several years combined)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon each of your choice of spices (cinnamon, nutmeg, or ginger – I went with cinnamon and nutmeg)
- 2/3 cup molasses
- 1 cup sugar
- 1/2 canola or vegetable oil
- 1 egg, lightly beaten
- 1 cup boiling water
- 1 cup lightly floured blueberries
Remove two tablespoons of flour (for flouring the blueberries). Preheat oven to 350 degrees, and grease a 9″ x 13″ pan. Sift the flour, baking soda, and spices together. Mix together the molasses, sugar, oil, and egg, and combine with the flour and spices, then mix in the boiling water (this batter becomes markedly easier to mix once the boiling water works its magic!).
Add the blueberries last, and pour into pan. Bake for 30 minutes or until a tester inserted comes out clean. Serve with whipped cream.
This recipe, like some of the other baked goods I’ve made, is pretty quick and easy. When we took it to my cousin’s for a family gathering, people dug in and all said it was delicious. It’s pretty, too: