Fresh Blueberry & Mango Cake

Fresh Blueberry & Mango Cake

I am going on a Labor Day picnic this weekend and made my Fresh Blueberry & Mango cake to take along.  It is delicious and easy to cut into pieces to pack into the picnic basket. 


1 Pint Fresh Organic Blueberries

1 Small Diced Mango

1/2 Cup Softened Butter

2 Cups Sugar

4 Large Eggs

1 Cup Milk

3 Cups Unbleached Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Kosher Salt

2 Teaspoons Vanilla Extract

Preheat your oven to 350° F.  Wash and dry the blueberries.  In a large size bowl cream together the butter, sugar and the eggs.  Stir in the milk.  In a medium size bowl combine the flour, baking powder and the salt.  Slowly add the flour mixture into the egg mixture.  Stir and then add the vanilla.  Mix well.  Fold in the blueberries and mango.  Prepare a bundt pan or any pan you wish to use which will hold the batter.  Bake for 1 hour until done.  Remove from the oven and cool the cake while still in the pan for 25 minutes on a cooling rack.  Remove from the pan onto a cake plate.  Sprinkle with powdered sugar or frost if you wish.  Serves 8



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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