blueberry cake

Blueberry Cake

Independence day is tomorrow and I made blueberry cake! Every year my mom, dad and uncles come to our house to celebrate. Michael and I spend a lot of time in the kitchen whipping up homemade mayonnaise, ketchup and mustard for the burgers. I will be picking up corn today, yes I know… Michael is anti-corn now because of the super ridiculous need for GMO produce… however… New Season’s Market always has our back with GMO free corn! Yum. I am so lucky to live in the Northwest and grateful for it too!

Starting two years ago Independence Day was handed to Michael & I and we love every minute of it; mostly because we get to show off our food skilz… (with a “z” because I’m hip like that). Dad has always been our designated BBQ guy but I think the joy of hosting all the family “get-togethers” is starting to wear off. They are wanting to enjoy their grand-kids and family instead of running around hosting. I am so glad because more than anything I want them to relax and enjoy family time. They deserve it with all the hard work and time they put in when my sister and I were growing up!

This year I am trying out the blueberry cake recipe I found in the Captain’s Lady Cookbook-Journal. This book is compiled of the journal entries and personal recipes of a lovely lady who is the wife of a dashing sea-captain. The journal entries pull you into a time much like The Hutchinson Story where food meant so much more than what it means today. Below is the second journal entry in this series posted every Thursday on Bread & With It to celebrate her life.

blueberry cake

The Captain’s Wife Episode 02: My Brother, Charles

22 August 1857

“Word has just been received today of the death at sea of my dearest brother Charles Philip. He was captain of the tall, square rigger “The Valiant” that went down with all souls aboard on my wedding day, March 18, 1857.

I remember him so vividly a great, big powerful man with black curly hair and beard, a soft, laughing look to his eye and the scent of the sea and English lavender always about him. He had a wry grin and always let me fill his Irish clay pipe with aromatic Turkish tobacco. Then he’d puff away as I excitedly told him about my dreams, plans and fancies. He used to bring me back dolls and pretty thins to wear from all his many voyages around the world.

I think before he left this time he had a premonition of impending disaster because he asked me to take care of his dog, King, a big fawn-colored shepherd.

I remember now so vividly the day of my wedding. As I was just about to enter the carriage, King suddenly started to bark joyfully and ran to the gates, prancing about all the way back to me as if he saw someone I did not. Then, as my father assisted me into the carriage I felt a light touch on my face and then King sat down very still at my feet, head on paws and refused to move. I let him be and when we got to the church he stood guard until my Captain and I came out together. Then he took up his position at my Captain’s feet. He must have known then that his old master would never return again.”

(The Captain’s Lady Cookbook – Personal Journal Vol. II )

This book can be purchased through Amazon:
The Captain’s Lady Cookbook

blueberry cake

Blueberry Cake
The bold flavor of molasses makes this old fashioned blueberry cake taste almost like licorice with hidden bursts of blueberry fusion! Savor the flavor!
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2933 calories
465 g
616 g
105 g
41 g
62 g
954 g
1546 g
203 g
4 g
35 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2933
Calories from Fat 925
% Daily Value *
Total Fat 105g
Saturated Fat 62g
Trans Fat 4g
Polyunsaturated Fat 7g
Monounsaturated Fat 28g
Cholesterol 616mg
Sodium 1546mg
Total Carbohydrates 465g
Dietary Fiber 11g
Sugars 203g
Protein 41g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup full flavor molasses*
  2. 2 cups flour
  3. 1/2 cup butter, softened
  4. 2 eggs
  5. 1/4 teaspoon nutmeg
  6. 1/4 teaspoon cloves
  7. 1 cup blueberries (fresh or frozen)
  8. 1 teaspoon baking soda
  1. Preheat oven to 375 degrees.
  2. Beat on medium speed butter, molasses and eggs. Beat in 1 cup of flour and nutmeg, cloves and baking soda. Beat in as much remaining flour with electric mixer as you can mix by hand the remainder. Gently fold in blueberries.
  3. Spread into a 9" round greased cake pan.
  4. Bake for 40-45 minutes or until inserted took-pick comes out clean.
  1. *Dark molasses is sweeter than light molasses
  2. *Top with any desired frosting. I used a basic cream cheese frosting and it was delicious.
Adapted from The Captain's Lady Cookbook - Volume II
Adapted from The Captain's Lady Cookbook - Volume II
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  1. how sad. the cake looks good though!

    1. Author

      Oh I know… her journal entries have some very sad moments like this one. Some of them really grab at my heart. The cake was delicious 😀 It doesn’t have added sugar which is nice, it’s sweetened by molasses which keeps it from being overly sweet like most cakes. Oh… and happy Independence Day!

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