Take advantage of the tail end of the blueberry season to bake this mouthwatering blueberry cake. A perfect cake to platter for your family and guests throughout Yom Tov.
Blueberry Cake
Recipe By Esther Ottensoser
- Cooking and Prep: 1 h
- Serves: 18
-
Contains:
Ingredients (15)
Cake
Crumb topping
Glaze
Start Cooking
For the Cake
-
Preheat oven to 350°F (180°C).
-
Place all cake ingredients except for blueberries in the bowl of the mixer. Mix until well combined.
-
Pour batter into a greased 9x13-inch (23x33-cm) pan. Sprinkle blueberries on top.
Variation:
For a healthier version, oil may be substituted for shortening and margarine (below), and soy milk may be substituted for pareve milk.
For the Crumb Topping
-
Combine topping ingredients and sprinkle on top of blueberries.
-
Bake for 45–50 minutes, or until toothpick inserted in the center of the cake comes out clean.
For the Glaze
-
Meanwhile, combine ingredients for glaze. Drizzle over cake when cooled.
