Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Afternoon Tea, Baked Goods, Birthdays, Brunch, Cakes, Comfort Food, Desserts, Kid Friendly, Labor Day Weekend, Make Ahead, Party Foods, Picnics, Snacks, Summer Fun, Sunday Dinner, Vegetarian, Weekend Fun
Yields or Serves:
Tags: Afternoon Tea, Baking Powder, Birthdays, Blueberry & Mango Cake, Blueberry Cake, Brunch, Butter, Cake, Desserts, Eggs, Flour, Fresh Blueberries, Kid Friendly, Kosher Salt, Labor Day, Labor Day Weekend, Make Ahead, Mango Cake, Milk, Organic Fruit, Party Foods, Picnics, Picnics, Snacks, Sugar, Summer Fun, Sunday Dinner, Vanilla, Vegetarian, Victoria Hart Glavin, Weekend Fun
Fresh Blueberry & Mango Cake
I am going on a Labor Day picnic this weekend and made my Fresh Blueberry & Mango cake to take along. It is delicious and easy to cut into pieces to pack into the picnic basket.
INGREDIENTS
1 Pint Fresh Organic Blueberries
1 Small Diced Mango
1/2 Cup Softened Butter
2 Cups Sugar
4 Large Eggs
1 Cup Milk
3 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Kosher Salt
2 Teaspoons Vanilla Extract
Preheat your oven to 350° F. Wash and dry the blueberries. In a large size bowl cream together the butter, sugar and the eggs. Stir in the milk. In a medium size bowl combine the flour, baking powder and the salt. Slowly add the flour mixture into the egg mixture. Stir and then add the vanilla. Mix well. Fold in the blueberries and mango. Prepare a bundt pan or any pan you wish to use which will hold the batter. Bake for 1 hour until done. Remove from the oven and cool the cake while still in the pan for 25 minutes on a cooling rack. Remove from the pan onto a cake plate. Sprinkle with powdered sugar or frost if you wish. Serves 8
