Momma used to love to go pick blueberries. She had a few friends that were willing to share. She had a couple of blueberry bushes but even with her green thumb, she could never produce a blueberry. We are talking about a woman who could grow mustard greens in a half barrel. Inbetween her flowers, you could spot romaine lettuce.
The one time she flew to Pennsylvania with me to see the kids, we went walking in a nearby park. There were some tiny pink wild roses growing along the trail. She snapped a small limb off –about 6 inches and carried it home. My daughter was worried that we would be arrested for defacing this public park. Momma said they would never miss it. When we got home, Momma promptly stuck that puny little stick in the ground and watered it. That was about twelve years ago. You should see that rose now. Every time I visit and I see that rose, I think of Momma. And I remember that beautiful day we were all together.
Getting back to blueberries and this cake. Rest easy! You use the canned Blueberry Pie filling. You make the basic cake and spread half of the batter in the bottom of the pan. Then spread about a half of a can of pie filling over the batter. Dollop or spread the rest of the batter on top.
I love pyrex or corning ware to bake this in, especially if I am transporting to a party. Click here to see the pyrex dish.
This was an easy dessert, It only uses a half can of the pie filling. But I plan on making some vanilla cupcakes and use my little cupcake corer to make a nice even hollow in the middle of the cake. I will fill with the pie filling and bake. No waste!
BEST BLUEBERRY CAKE SQUARES
Vanilla cake square with blueberry pie filling and sugary icing
Ingredients
CAKE
- 3 cups all purpose flour
- 1 teaspoon salt
- 2 sticks (4 oz) butter, room temp
- 2 cups sugar
- 4 eggs, slightly beaten
- 1 teaspoon vanilla
- 1/2 can 21 oz Blueberry Pie Filling
Icing
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- pinch salt
- 3-4 tablespoons heavy cream
- 2 cups sifted confectioner's sugar
Instructions
CAKE
Preheat oven to 350 degrees. Prepare a 9x13 pan. ( I used an oval pan) Spray with nonstick spray with flour.
In a bowl, whisk salt and flour. Set aside.
Cream butter and sugar for about 4 minutes, stopping to scrape down sides with a spatula.
Add eggs, two at a time and beat until the yellow has disappeared.
Add vanilla. Begin adding flour mixture a cup at a time until all have been combined.
Spread about half of the batter on the bottom of the prepared pan.
Spread the pie filling on top of the batter.
Spread the rest of the batter on top of the pie filling. With a small spatula, evenly distribute the dough as much as possible.
Bake about 35-40 minutes.
Cool in pan for about 10 minutes. Run a knife around the edges. Flip onto a cooling rack or onto a plate. Cool completely.
ICING
In a small bowl stir together the melted butter, vanilla, salt, and 3 tablespoons heavy cream.
Add sugar a cup at a time. You may have to add additional cream if the icing is too thick.
Pour over the cooled cake.
Let the icing set. Cut into squares, Drop a tiny bit of pie filling on top for color.
Notes
With the rest of the can of blueberries I will make cupcakes.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 261Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 165mgCarbohydrates: 50gFiber: 1gSugar: 31gProtein: 4g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
Things end but memories last forever.
– unknown
Hi Kathy,
I love fresh blueberries and also enjoy them in desserts. This looks really good! Such a sweet story about your Mom. Hugs!