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Pumpkin blueberry cakes

pumpkin blueberry cakes

If you were reading last December when I first started, you might remember that I cooked all of our Halloween pumpkins last year and froze the puree.  Well, I have a confession to make, I still have a little bit in the freezer.  Is that bad?  I got hit with a pumpkin baked-goods craving a couple weeks ago and used most of the remaining pumpkin (and in my defense, I made sure it was freezer-burn-free first) to make something that was not my usual pumpkin bread.  Yep, pumpkin blueberry cakes.

And to make these pumpkin blueberry cakes even more special, I thought I would leave the traditional loaf behind and make some cute mini bundt cakes.  Wouldn’t those look nice?  Well . . . nice is not what I got.  For the record, a traditional loaf is a really super idea.  Way less cleaning and that’s always a win.

It seems that no matter how much I grease and spray and flour that pan, they never come out.  Ever.  And yet I keep holding on to the pan thinking that next time it will turn out better.  Maybe this enduring photo evidence will help sway me to not use the pan next time.  Thankfully, not all the batter fits in the pan and I had this Twinkie-shaped pan also on hand.  They popped right out of that pan (!) and they’re still cute.  (If you want this pan for yourself, you’re looking for the Norpro Cream Canoe pan.)

Pumpkin blueberry cakes

Total Time: 1 hour, 25 minutes

Yield: one loaf or 12 small cakes

Pumpkin blueberry cakes


  • 3 cups whole wheat pastry flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon kosher salt
  • 1 cup (two sticks) unsalted butter, room temperature
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 1/3 cups pumpkin puree (if using canned, make sure it is 100% pumpkin and not pie filling)
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries
  • For the glaze:
  • 1 cup confectioner’s sugar
  • 1 tablespoon pumpkin puree
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract


  • 1. Preheat the oven to 325 degrees. In a small bowl, combine flour, baking powder, baking soda, spices and salt. Whisk to combine.
  • 2. If using homemade pumpkin puree, prepare the pumpkin by spreading on several layers of paper towels to remove some of the moisture. Peel off the puree and measure into a large bowl. Add the butter and sugar and beat until well-combined. Then add eggs and vanilla and beat again.
  • 3. Now add the one-third of the flour mixture to the pumpkin and beat until combined. Add half the milk and combine, then continue alternating until all milk and flour are added, ending with flour.
  • 4. Pour batter into cooking-spray coated pans and bake. If baking one loaf, bake for 1 hour and 15 minutes. If baking individual cakes or muffins, bake 30-40 minutes based on pan size—the cakes are done when the tops spring back when lightly tapped. Cool cakes in pans for five minutes, then remove and cool on racks.
  • 5. Mix glaze ingredients together and drizzle over cooled cakes and serve. Store cakes in an airtight container.


Adapted from Cooking Light, July 2005 “Blueberry-Pumpkin Pound Cake”

In the end, the cake carnage worked out just fine because the boys don’t really care what it looks like if it tastes good, especially if there are blueberries involved.  They asked though, that in future I only make the pretty ones and I can’t say that I blame them.
pumpkin blueberry cakes | the hobby room diaries
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