Eat blueberries every which way you can – for breakfast on oatmeal, in a smoothie, sprinkled on a salad for lunch or dinner, or make this amazing Blueberry Sticky Cake recipe. It’s easy and delish — not really a cake, more messy than that. Serve it with a spoon. It’s good to eat any time of day!

Blueberry Sticky Cake

Ingredients:
11 tablespoons butter
1 cup sugar
1 pinch salt
1 teaspoon vanilla
3 eggs
1 tablespoon flour
1 cup of fresh or frozen blueberries
1 teaspoon of arrowroot starch or corn starch

Directions:

Preheat oven to 350F.

Melt the butter in a pot on the stove over low heat and then pour the sugar into the pot and stir to mix. The sugar does not have to melt. Turn off the heat. Then add all the other ingredients and stir to incorporate and make a batter.

Butter and flour a 9” pan round pan. (Feel free to try a tart pan or other alternative. If you use a two-piece pan, make sure it fits tightly together as this batter is very runny.)

Pour the batter into the pan.

Mix the blueberries with the starch and then pour the blueberries on top of the batter.

Bake the cake in the middle of the oven for 30-40 minutes or until the top is golden brown. Be sure to check after 30 minutes for doneness. Remove when ready. Let the cake cool in the cake pan.

Serve with ice cream (try the blueberry ice cream we carry in the farm market for a double blueberry treat), vanilla yogurt, crème fraiche or whipped cream.

Tell us if you try it!

For more reasons about why to eat blueberries, follow this link.