New Hampshire Blueberry Cake Recipe

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New Hampshire Blueberry Cake

Lynnda Cloutier


Note: I’ve made this cake so many times. My husband, who is from New Hampshire, always requests it. When blueberry season rolls around, I get myself to the store for some buttermilk to make this delectable cake. I've had this recipe for about 40 years. It's never failed me yet.
Recipes from America’s Restored Villages

pinch tips: How to Cream Butter & Sugar




1/3 cup butter (or as the original recipe reads “butter the size of an egg”)
1 cup sugar
1 large egg
2 cups sifted flour
1 tsp. baking soda
1/2 cup sour milk or buttermilk (if no sour milk, the original recipe directs, “use sweet milk with 1 teaspoonful of cream of tartar”)
3 cups fresh blueberries, washed and stemmed

Directions Step-By-Step

Cream the butter until light, then add sugar and continue creaming until fluffy. beat in egg.
Mix flour and soda and add alternately with the sour milk, beginning and ending with the dry ingredients. The batter will be very stiff but it MUST be to support the load of blueberries now to be added.
Pat blueberries dry on paper toweling and stir into the batter. Spread batter in a well greased 9 x 9 inch baking pan. Bake in a moderately slow (325) oven 45 to 50 minutes or until cake is nicely browned on top and has pulled from sides of pan. Or until, as the old recipe says, “The cake begins to smell good.” Cool cake upright in its pan on a wire rack to room temperature before cutting. Makes one 9 x 9 inch loaf cake.

About this Recipe

Course/Dish: Cakes, Fruit Desserts