Blueberry Brunch Cake

Warning: this recipe is a repost but, it’s still one of our all-time favorite recipes from my mother’s vast archives…

That smell.

That pungent smell of blueberries baking in the oven still transport me back to any given Sunday when my family would gather together for brunch after a long morning at Sunday school.  So many Sunday brunch memories are woven throughout this cake–they’re as integral as its key ingredients.

I always reference the article, Playing Kitchen Detective, in the Food & Dining section of the Wall Street Journal a few years back:

“As people become more accustomed to cooking in their own kitchens, they start looking for [the dishes] they have fond memories of”

“Fueled by nostalgia, legions of eaters are returning to the kitchen to recreate fond dishes from their childhood made by older relatives.”

Mom spread her love through her food.  She took time and patience creating dishes that wowed the masses and made indelible imprints on everyone.

I saved an email I received from a grade school friend. She told me she recently made Mom’s Blueberry Brunch Cake to take to a friend convalescing from surgery: “I enjoy making  this cake all the time for book club.  I received it from your mom many years ago.  I miss her so much and think of her often.”

Even to this day, 7  1/2 years later, people are still touched by Mom and spreading her love…

So, back to the cake.

Don’t be fooled, it is SWEET.  Don’t take it lightly.  The cinnamon-sugar topping makes a strong case for BRUNCH– the kind where you’re prepared to sit at the table and eat and talk for hours.

Cinnamon and sugar baked into the cake

But, the sweet flavor of the baked blueberries contrasted with the perfectly moist, fluffy cake is a must for dessert oo.

Fresh blueberries lightly dusted with flour (to prevent them from sinking to the bottom!)

Blueberry batter!

So, don’t be fooled by the name.  This cake is so good, you can eat it all-day-long!

Betcha can’t just have one slice