Blueberry Cake with a Brown Sugar Sauce

Sunday 25 August 2013

 photo SAM_0117_zpsc7507e9f.jpg  
Do you all know what season it is now?  It's BLUEBERRY season!  Yeppers, my favourite season of all.  I love Blueberry season almost as much as I love Strawberry season, if not a tiny bit more!  (A fact I am sure you are all more than aware of by now!)  

 photo SAM_0118_zps96b2f5cb.jpg

We planted several blueberry bushes in our garden a few years back and have been adding to them every year.  We have a good half a dozen now, and they are very prolific producers, thankfully!  Today I decided to make a pudding with some of the berries that I had not made in a very long time.  

 photo SAM_0119_zpsa976917d.jpg

This is a great old fashioned pudding which is composed of a deliciously moist white cake . . . stogged full of lovely sweet blueberries . . . and then topped with a great old fashioned and simple brown sugar sauce.    

 photo SAM_0120_zpse7f5e8f7.jpg

Desserts don't have to be complicated to taste good. They just have to taste good.   This is simple. It's just cake and sauce.  

 photo SAM_0121_zps5c8f5a8a.jpg

But what a cake . . . and what a sauce!  A picture speaks a thousand words they say . . . so what are these photos saying to you???  

 photo SAM_0123_zpsb4bde42e.jpg

Well, what are you waiting for . . . grab some blueberries and get baking!  

 photo SAM_0115_zps9396c806.jpg
*Blueberry Cake with a Brown Sugar Sauce*
Makes one 9-inch square cake
Best served warm with the delicious sauce spooned over top.   Deliciously different. 

For the cake:
55g white vegetable shortening (1/4 cup)
145g granulated sugar (3/4 cup)
1 large free range egg
1 tsp pure vanilla extract
280g plain flour (2 cups)
4 tsp baking powder
1/2 tsp salt
225ml of milk (1 cup)
1 cup of blueberries

For the sauce:
200g soft light brown sugar (1 cup packed)
1 1/2 TBS flour
pinch salt
225ml boiling water (1 cup)
1 TBS butter
1/2 tsp vanilla  

 photo SAM_0128_zps85a3213b.jpg  

Preheat the oven to 165*C/325*F/ gas mark 3.  Butter a nine inch square baking pan.  Dust lightly with flour, shaking out any excess.  Set aside. 

Cream together the shortening and sugar until light and fluffy.   Beat in the egg and vanilla.   Whisk together the dry ingredients.   Add alternately to the creamed mixture with the milk, beginning and ending with dry ingredients.  Mix until smooth.  Stir in the blueberries.  Pour into the prepared baking pan.   Bake for 30 to 35 minutes until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.

While the cake is baking make the sauce.

Whisk the sugar, flour and salt together in a saucepan.  Add the boiling water, whisking constantly.  Continue to whisk, cooking over low hear until thickened nicely.   Whisk in the butter and vanilla.   Serve warm and spooned over squares of the warm blueberry cake


  1. One trick I learned from making blueberry muffins--and you might want to share with your audience--is that if you dust the blueberries with flour they won't all sink to the bottom and will be more evenly distributed. Yours look good in the picture so it looks like you already know the trick!

  2. Jacques will love this Marie..I am still thinking of your cute lamb pic:)

  3. What a perfect treat!
    Mary x


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!