When July and August roll around I get beyond excited about all the fresh garden goodies that are available to me…tomatoes, grapes, cantaloupe, watermelon, sweet corn, zucchini, beats, swiss chard, green beans, raspberries and blueberries to name a few. Just the other day we went to the beach and on the way was a “U-Pick” sign. Of course I stop and inquire what is available to pick. We are in the middle of Blueberry season people! Yes, blueberries, that beautiful little round orb packed with sweetness and tartness all in one bite. We picked blueberries until our buckets were full. Once home, I made enough jam to keep us through the winter (I know it sounds like Little House On The Prairie, but it’s true – I made a lot!). Still with more berries in the fridge, I made blueberry buttermilk pancakes, blueberry muffins and topped cereal and yogurt for the past 3 days. Before freezing the remainder, I dug up an old recipe my mother-in-law gave me while dating my husband. I love this cake. This is one of her many infamous go-to recipes when we come to visit. It’s simple to make and needs no frosting. Always a hit and never much left in the pan by the end of the weekend!
Blueberry Banana Applesauce Cake
2 1/2 cups white flour
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter softened
2 cups sugar
1 large egg
1 cup mashed banana (2 medium)
2 cups applesauce (16 ounces)*
1 pound (16 ounces) blueberries (fresh or frozen)**
1. Preheat oven 350 degrees F. Coat 9×13 pan with cooking spray.
2. Combine flour, powder, soda, cinnamon, cloves and salt; set aside.
3. Cream butter and sugar in a mixer. Add egg beat until fluffy; 1 minute.
4. Combine banana and applesauce in small bowl; set aside.
5. Add 1/3 flour mixture to creamed butter mixture just until incorporated, then half the banana/applesauce, then another third of flour, then rest of banana and finish off adding rest of flour mixture just until incorporated.
6. Add blueberries and mix by hand gently until berries are simple covered with batter; no more than 6-8 turns of the mixing spoon.
7. Pour into prepared pan and bake for 40-45 minutes or until toothpick comes out clean.
* Note: I have made this recipe with as little as 1 cup of applesauce and added another egg. This cake is fairly forgiving.
**Note: If using frozen blueberries, toss them with 2 tablespoons flour before mixing in the batter.