This Chinese restaurant, Liana Cafe House, is located in Seattle’s International District. These conventional fried pork dumplings are often sold from a little takeaway store, but with this recipe, you can prepare them at home!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
- 2 teaspoons all-purpose flour, or as needed
- 2 tablespoons butter, melted
- 2 tablespoons white sugar, or more to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13-inch baking dish.
- Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
- Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
- Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.
Nutrition Facts
| Calories | 253 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 263 mg |
| Sugars | 23 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone absolutely loves it!! Thanks for a wonderful addition to my recipe box.
This recipe was so easy to make and it turned out wonderfully. I made it exactly as written. The only difference for me was that it took a bit longer to bake, but that is usually an oven thing. My husband isn’t a huge blueberry fan and he absolutely loves this cake.
I made this with fresh wild raspberries following the full amount of sugar suggested in this recipe but added a extra tsp of lemon extract, used whipping cream and changed time to 350. I used an 8”x8” baking dish so it took longer to bake. Once the top turned a light brown colour, I brushed the melted butter and sprinkled the sugar on top. I did have to return it to the oven to bake some more but put a foil on top to keep it from turning too brown. It probably took closer to an hour to bake it all the way through, but it was so worth it. The recipe was perfect to balance the tartness of the raspberries (it was not too sweet despite the amount of sugar on the recipe, I promise!). I would use this recipe again and try it with more of the frozen raspberries I picked and add white chocolate and/or toffee. I would also try sprinkling powdered sugar on top.
Great recipe! I had most items on hand, which I love! I did substitute the vanilla extract with lemon extract. Delicious!
The cake was very good! I added an extra teaspoon of vanilla and a tablespoon of cinnamon; also used frozen blueberries. I generously sprinkled sanding sugar on top before baking and skipped brushing it with butter at the end. Additionally, I sprayed my glass baking dish with pan spray and coated that with regular sugar instead of flour. It came out great and was even better with fresh whipped cream. It was seriously simple to mix together. It took much longer to bake than the recipe said, about 40-45 minutes but my oven is iffy about holding temp so that’s possibly why. I didn’t care about calories this time around but if I make this again, I will make several substitutions.
Easy but too expensive
Nice recipe and all ingredients are easy to find in the pantry and freezer. Would try it again but would add the cream cheese and lemon to the mix.
Delicious! Followed the recipe and it turned out great, for me, who isn’t much of a baker.
Easy and delicious! I added chocolate chips, too. Warm blueberries and chocolate chips! To die for!!!
This is hands down the BEST, soft and fluffy blueberry cake ever! Although I’d bake it at 350F instead of 375 for a little longer so that the crust doesn’t get too browned. Thank you for this!!
Kids and I made this recipe. It is really yummy!!!
I loved this cake it’s so good
This recipe was easy and delicious. I did change a couple of things. I used 1 stick of butter instead of oil, half and half instead of milk, I added 1/2 block of cream cheese and 1 tsp of lemon juice . The cake is moist flavorful and delicious. I will be making this cake often. I used a glass 9×13 casserole dish to bake it . My oven has convection so I baked it at 370 the first 20 min and 375 the last 15 mins or until the top was brown and my toothpick came out clean. Thanks Allrecipes you are my go to when I want something delicious and accurate recipes.
I love this quick making yummy cake! I used a cup of red raspberries for one of the cups of blueberries and made a 4th of July Red White and Blue cake! It was delicious with whipped cream! I kept everything else the same – great recipe!
It was super easy to make and lots of fun. I love blueberries. I also like to bake. Baking is one of my hobbies. Almost every day we have a desert. I am 70.
Delicious and easy!!!
Really really really good! Whole family loves it! Loved the sugar topping. Soft, moist and delicious. Great way to get rid of frozen blueberries! Didn’t make any changes.
Very nice cake, I cut down the sugar to 3/4 cup, and put in lemon zest and juice instead of vanilla. It came out perfectly well and tasted good too. Thanks!
Came out absolutely delicious! I used frozen blueberries and saved the juice once thawed to add some into the cream cheese /sour cream frosting. It was fantastic! The whole family enjoyed it.
Mine was raw in center and I followed it exactly and cooked additional time
Super EASY and NOT made with BUTTER! I did liberally brush on melted butter and sugar on top! DELISH!