A crisp sweet top, and a delectable blueberry sauce!
I know what you are thinking. What is a batter cake? I can’t say for sure, but the original recipe is named Blueberry Batter Cake, and looks like it could be related to a cobbler. What I do know for sure is that this recipe is a keeper! What is not to like about cake and sauce combined? I find that some of the older recipes are so simple, uncomplicated, and are perfect for quick, last minute baking with impressive results.
I have been making this recipe for at least 20 years, but the cakes history goes back much further. I really like blueberry batter cake because it is easy to substitute blackberries for the blueberries. Our yard just happens to produce an abundance of blackberries each year, and I have found this dessert equally delicious with them.
The other day though, I was excited that our local grocery store had 5 pounds of British Columbia blueberries on sale. They looked very fresh and I couldn’t wait to get home and grab a handful.
I was deciding what I was going to do with the rest of the berries, when I remembered this sumptuous recipe with its sugar crunch topping and rich, sweet blueberry sauce on the bottom. Even though it was 30 degrees outside, I couldn’t resist the urge to make it right then. There’s something quite appealing about rustic, old fashioned, baking. Simple ingredients, irresistible aroma, impressive results!
You don’t have to be an experienced baker to be successful here, so novices pay attention! After you present this dessert to your mother-in-law, she just might just start to contemplate that you are indeed the perfect one for her son after all (o.k. in reality it’s going to take a lot more for that to happen, but it’s worth a try!)
Sugar Crunch Blueberry Batter Cake can be served warm or cold. Be prepared though; if served with a scoop of homemade vanilla ice cream you might just have the mother-in-law knocking on your door more often!
When making this recipe keep in mind that you are seeing right as you read the instructions. Yes, you will be pouring 1 cup of boiling water over the top batter that is covered with sugar! This is how the “crunch” is achieved, and also how the blueberries get that wonderful sauce. Another thing I should mention is that if the sauce is a little watery when it first comes out of the oven, don’t panic! It will thicken after it cools down.
This dessert will call you back for seconds!
- 2 cups blueberries
- juice of ½ lemon
- 1¾ cups of sugar
- 3 tablespoons soft butter
- 1 cup flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 1 cup boiling water
- 1 cup sugar instead of 1¾
- 1 teaspoon vanilla
- ¼ teaspoon nutmeg
- Preheat oven to 350 degrees F.
- Grease a 8x8x2 inch deep dish pan, (I used an 8x12 oval) and line with blueberries. Sprinkle with the lemon juice.
- Cream together ¾ cup sugar (I used ½ cup) and butter.
- Sift together the flour, baking powder, and salt (nutmeg if using).
- Add ( vanilla if using), milk, alternating with the flour, to creamed mixture.
- Pour evenly over the berries--do not mix berries into batter.
- Combine remaining 1 cup sugar (I used ½ cup) with cornstarch and sprinkle over the batter.
- Pour 1 cup boiling water all over the top surface.
- Bake 350 degrees F. for 50-60 minutes, or until golden brown on top.
If you like this recipe you may also want to try my Blueberry Muffins.