Blueberry Carrot cake is an easy dessert/coffee cake. It can be made with a mixing bowl and a wooden spoon. One little “trick” is to toss the blueberries in a little flour before adding to the batter – the flour coating helps keep them from sinking to the bottom of the pan. I serve the cake with a dollup of fresh whipped cream – everything tastes better with whipped cream. Because the cake doesn’t have frosting, it packs really well for Doodle Romps.
1 cup sugar
1/2 cup brown sugar
1 cup corn oil
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 medium carrots , peeled and grated
2 cups blueberries, fresh or frozen
Preheat oven to 350 degrees
Combine the sugars and oil. Blend in one egg at a time until mixed well. Add the dry ingredients followed by the carrots . Fold the blueberries in gently.
Bake in a well greased and floured bundt or springform pan for 1 hour at 350. Test with a toothpick. Let the cake rest for 10—15 minutes before removing from pan.