Blueberry Molasses Cake
This classic Maine cake, rich with the flavor of two traditional ingredients, has a lovely vintage feel and plenty of zing.
By Molly Shuster|Apr 12 2018|
Blueberry Molasses Cake
Photo Credit: Kindra ClineffThis classic Maine cake, rich with the flavor of two traditional ingredients, has a lovely vintage feel and plenty of zing. Perfect for breakfast or with an afternoon cup of tea.
Yield
8 to 10 servings
Total Time
1 hour 20 minutes minutes
Hands-on Time
20 minutes minutes
Ingredients
2 cups all-purpose flour, plus more for baking dish
1 teaspoon baking powder
2/3 cup molasses
2/3 cup boiling water
1 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter, softened, plus more for baking dish
1/2 cup light-brown sugar
2 eggs, at room temperature
2 cups wild blueberries (fresh or thawed frozen berries)
Instructions
Preheat your oven to 350°. Butter and flour an 8×8-inch baking dish.
Whisk together the flour and baking powder. In a separate bowl, mix the molasses, water, baking soda, and salt.
Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the molasses mixture. Add the flour mixture and stir just until incorporated. Add the blueberries and mix briefly to combine.
Bake until the cake is firm in the center when tapped with a finger, 50 minutes to 1 hour. Serve warm or at room temperature.
This is truly a very enjoyable, tasteful and moist cake. When it is completely cooled down, I like to sift a little powered sugar on top prior to serving. Yum.
My husbands aunt always made this cake and we all loved it. Didn’t have the recipe until now and we have been enjoying this wonderful cake and bringing back memories!!!!
If I were to make this again I would use LIGHT molasses. 2/3 cup of dark molasses is a lot for a snack cake and very strong, even for molasses lovers. The blueberries were totally overwhelmed by the molasses.
Has anyone used the recipe and made cupcakes?