C is for Cake, baby! Blueberry Carrot Cake is one of our favorite bundt cakes. It’s easy to make and great for picnics…. pretty good for breakfast too.
Blueberry Carrot cake is an easy dessert/coffee cake. It can be made with a mixing bowl and a wooden spoon. I discovered this recipe in Gourmet magazine in 1987. I couldn’t believe something this easy was in Gourmet …good, sure but easy wasn’t their specialty.
One little “trick” is to toss the blueberries in a little flour before adding to the batter – the flour coating helps keep them from sinking to the bottom of the pan.
I serve the cake with a dollop of barely sweetened fresh whipped cream. I think everything tastes better with whipped cream – the cake is good without it too. Because the cake doesn’t have frosting, it packs really well for picnics.
Ingredients
- 1 cup sugar
- ½ cup brown sugar
- 4 eggs
- 1 cup corn oil
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 4 medium carrots , peeled and grated
- 2 cups blueberries, fresh or frozen
Instructions
- Preheat oven to 350
- degrees
- Combine the sugars and oil.
- Blend in one egg at a time until mixed well.
- Add the dry ingredients followed by the carrots .
- Fold the blueberries in gently.
- Bake in a well greased and floured bundt or spring-form pan for 1 hour at 350.
- Test with a toothpick.
- Let the cake rest for 10—15 minutes before removing from pan.