Blueberry-brown sugar plain cake from Baking - From My Home to Yours (page 36) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ShayLRoss on March 22, 2026

    I was looking for a simple cake to use blueberries that didn't rely on yogurt or sour cream, and this was the perfect pick.

  • aeader on December 19, 2021

    This is a nice simple cake and easy to put together. The brown sugar gives it a richer, deeper flavor, although the cake is pretty light in texture. I used frozen blueberries and they sank to the bottom while baking (I think this might be avoided by using smaller wild blueberries, which I may try next time). We enjoyed this cake for both breakfasts and dessert (it's quite nice warm with a scoop of vanilla ice cream).

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