Blueberry Cake for All

An unusually delicious pairing of Maine blueberries and Maine dulse.

By Claire W.
Rockland, Maine

Preheat oven to 375 F and put cupcake liners in a muffin tin.


Mix all dry ingredients together in a bowl and set aside:

1 cup King Arthur Flour

½ cup King Arthur Whole Wheat Flour

¼ cup Bob’s Red Mill Cornmeal

¼ cup Bob’s Red Mill Flax Seed Meal

1 tablespoon Maine Coast Sea Vegetables Dulse Flakes

1 teaspoon baking soda

1 teaspoon salt

¼ cup SACO Cultured Buttermilk Blend

You need a large mixing bowl for the following ingredients:

½ cup of vegetable shortening- I go for butter here

1 farm fresh egg

1 cup water

1 cup brown sugar

1 teaspoon vanilla or my preference is dark rum (rum + blueberries + dulse = heaven)

2 cups Maine blueberries or any fruit in season

Cream together shortening and sugar. Add egg and continue to beat. Stir in water and vanilla/rum. Add dry ingredients and stir until well blended. Do not overbeat, just stir until everything is nicely blended. Fold in fruit. Pour into the pan of your choice. Now it’s time for the yummy topping.

Topping Ingredients:

¼ cup of chopped nuts; pecans or walnuts are great

¼ cup brown sugar

2 tablespoons Bob’s Red Mills Flax Seed Meal

Generous shake of cinnamon

Sprinkle on top of your muffins. Bake for 30-35 minutes, depending on pan size and oven.

Remove from oven, cool slightly and ENJOY!


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