I make a scratch apple cake by substituting apple juice for my liquid in whatever recipe I decide to use, adding a cup or so of grated apple to each batch and adding ground cinnamon and allspice to the batter. It comes out really moist and tasty. I made some cupcakes with this batter the other day with cinnamon buttercream (buttercream with a little cinnamon oil in it), and they disappeared in about 25 seconds. I don't know about the blueberry. How about finding out what's in a blueberry muffin recipe? You could see what gives it the flavor, and adapt that to your cake.
I have killer apple cake, but it has cognac in it. I have a blueberry too, but both recipes are a base lemon cake. One features limoncello.
My blueberry muffins are a best-seller, but they have no cake qualities and probably would convert to a quick bread before a cake. Oh, and I have a quick bread recipe too, but it has an orange base.
Pm me if you are interested.
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