Wild Blueberry Pumpkin-Molasses Cake

Wild Blueberry Pumpkin-Molasses Cake

10 mins

60 mins


3 c. cake flour, spooned and leveled

1 c. Josh Pond frozen wild organic blueberries

1 tbsp. pumpkin pie spice

1 tsp. baking soda

1 tsp. baking powder

1 tsp. kosher salt

1 c. molasses

1 c. canned pure pumpkin

3/4 c. buttermilk

1/2 c. vegetable oil

1 large egg

Confectioners’ sugar


1. Preheat oven to 350°F. Lightly grease a 10-inch round cake pan. Whisk together flour, pie spice, baking soda, baking powder, and salt in a bowl; make a well in center of mixture. Whisk together molasses, pumpkin, buttermilk, oil, and egg in a second bowl. Pour wet ingredients into well of dry ingredients, and whisk just until combined. Gently stir in the frozen blueberries. Transfer to prepared pan.

2. Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool cake in pan on a wire rack 10 minutes, then invert onto rack to cook completely.

3. Just before serving, dust with confectioners’ sugar, using a festive stencil made from parchment

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