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Blueberry Mystery Cake

Rated as 4.45 out of 5 Stars
0

"This recipe is a childhood favorite that my grandma passed to my mom and now I am passing to my own kids! It is quick and easy, and great for summer picnics. Plus, the little ones are fascinated when I tell them the boiling water is the 'mystery' behind the cake. Also great with a scoop of vanilla ice cream on top!"
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Ingredients

1 h servings 249
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place blueberries in a deep 8-inch pie pan; drizzle lemon juice over blueberries.
  3. Beat 3/4 cup sugar and butter together in a bowl using an electric mixer until creamy. Sift flour, baking powder, and 1/4 teaspoon salt together in a bowl. Mix milk, alternating with flour mixture, into creamed butter mixture until batter is just combined. Pour batter over blueberries.
  4. Combine 1/2 cup sugar, cornstarch, and 1/2 teaspoon salt together in a bowl until thoroughly mixed; sprinkle over batter. Pour boiling water over sugar mixture.
  5. Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.

Footnotes

  • Cook's Note:
  • If top begins to brown too much, lower heat for last 15 minutes.

Nutrition Facts


Per Serving: 249 calories; 4.9 50.3 2.4 13 302 Full nutrition

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Reviews

Read all reviews 9
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

We really liked this cake. I would say it is more like a cake-like pie. I guess my pan wasn't deep enough because it overflowed. . .thank goodness I had the pan on top of a cookie sheet.

Most helpful critical review

Tasty & easy but not much different than other fruit cobbler type recipes. No one jumped up for seconds.

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We really liked this cake. I would say it is more like a cake-like pie. I guess my pan wasn't deep enough because it overflowed. . .thank goodness I had the pan on top of a cookie sheet.

Thanks for the reviews! Glad you are enjoying this family favorite! If you are having issues with the pie pan overflowing (mine is really deep), feel free to make in a larger casserole dish. ...

Tasty & easy but not much different than other fruit cobbler type recipes. No one jumped up for seconds.

I've been in the overflowing blueberry syrup situation before - & having homegrown, very juicy blueberries nearly ensures a mess - soooo to minimize, I used an 8x8 glass dish. It was fine. I a...

this is quite good. i was looking for a recipe to use the last of my blueberry crop and this fit the bill. the only one thing i would change is to add a bit of cornstarch to the berries before...

This was easy and was a big hit at my spinning group. I wish I read the first review, I didn't protect my oven and it over flowed. Otherwise, I loved it and will make this again.

I will make this again, it's wicked unusual!

I have made this Mystery Cake 5 times in the last week and half! My husband loves it! I made it with blueberries the first two times, blueberries and blackberries the next two times, and right n...

To be fair, this is more of a cobbler than a cake. But I can tell after making it once, I will be making this regularly. I followed directions exactly, except I used my frozen berries from las...