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Lucy's Blueberry Cake

5 from 1 vote
Servings 6
For dessert, Price says he leans toward fruit. “A seafood boil calls for a blueberry cake to finish the meal" he says. This family recipe is compliments of his mother-in-law, Lucy, who lives in Ellsworth, Maine.


  • 2 ½ cups all-purpose flour (plus 1 additional tablespoon)
  • 4 tablespoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 stick butter
  • 1 cup white sugar
  • 2 eggs
  • 1 cup milk (whole)
  • 3 cups blueberries (fresh)


  • In the work bowl of a stand mixer, cream the butter and sugar on high speed until light and fluffy. Add the eggs, one at a time, beating until incorporated. Reduce speed to low and, working in three additions, add the flour mixture, alternating with two additions of the milk.
  • In a large bowl, gently toss the blueberries with the 1 tablespoon of flour to coat, and then add them to the batter.
  • Coat a non-stick 9-inch by 13-inch baking pan with cooking spray. Spread the batter in the prepared pan and bake for 35-45 minutes, until golden brown or the top of the cake has peeled away from the sides of the pan.
Course: Dessert
Cuisine: American
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