Martha’s Blueberry Cake

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Martha’s Blueberry Cake

“This recipe comes from an old college friend and is probably the most-asked-for recipe at the inn.” Fancy enough for a party. –Whalewalk Inn, Eastham, Massachusetts

Yield: Makes one 10-inch tube cake


  • 1/2 cup shortening
  • 2 cups granulated sugar
  • 3 eggs
  • 3-1/2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup milk
  • 3 cups blueberries, floured (fresh if possible)
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter


Cream together the shortening and granulated sugar. Add the eggs, beating after each. Combine 3-1/2 cups flour, salt, and baking powder and add alternately with milk to creamed mixture. Stir in blueberries and pour batter into a greased and floured 10-inch tube pan. Mix together brown sugar, 1/3 cup flour, cinnamon, and butter, and sprinkle over batter. Bake 1 hour and 20 minutes at 350 degrees F.

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