• Melinda O'Malley Keckler

Blueberry Ribbon Cake

Updated: Apr 3

A bright ribbon of sweet, juicy blueberries runs through the middle of this made from scratch cake and it's those berries that set this apart from any other dessert. The cake is tender and rich and the topping sauce has just a touch of lemon in it. So good. I've been making this cake for years and it's a hit for dessert, brunch or even a special occasion.


Blueberry Ribbon Cake

By Melinda Keckler, CrinkledCookbook.com


Topping:

1/2 cup brown sugar, packed

1/3 cup flour

1/2 tsp cinnamon

1/2 cup pecans, chopped

1/3 cup butter, cold


Cake:

1/2 cup butter, softened

3/4 cup sugar

2 eggs

2 tsp almond extract

2 cups flour

1/2 tsp salt

3/4 cup milk

2 cup fresh blueberries (or frozen, but fresh is best)


Sauce:

1, 13 oz jar blueberry jam

1/3 cup sweetened condensed milk

juice from one lemon

zest from one lemon

1/4 tsp salt


Preheat oven to 350° and grease - or spray with Pam - a 9" springform pan.



In a small bowl, combine the first four topping ingredients, cut in butter until crumbly. Set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in almond extract. Combine flour, baking powder and salt. Add to the creamed mixture alternately with milk. Mix well. Spoon two thirds of the batter into the pan. Sprinkle with two thirds of the reserved crumb mixture. Top with blueberries and push gently to secure the berries in the batter. Dollop the remaining batter on top of the berries and smooth the batter so its spread evenly over the berries. Top with remaining crumb mixture. Place in hot oven and bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing sides of the pan.


While the cake cooks, combine jam, sweetened condensed milk, lemon juice, lemon zest and salt in a small saucepan. Bring to a boil and stir until about half the moisture evaporates and the jam mixture is slightly thick. Remove from heat and keep warm until you are ready to serve your cake.


Note: Some of the links in the recipe are paid links, Amazon Associates. This means I make a small commission when you click and shop. Your cost is the same and I only link to products or ingredients that I use and love.



This cake is such a wonderful treat. It's especially delicious served warm from the oven, but it's also perfectly yummy after it's cooled. The warm sauce on top also goes well with ice cream on the side. You can substitute walnuts for the pecans, but the flavor added by the pecans is my personal favorite. I can't wait to hear what you think of this recipe! Be sure to rate it and leave a comment below. XO


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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