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Blueberry Cake with Wojapi Sauce

This is my grandmother's recipe, and the sauce is traditional Cherokee, which has been passed down for generations. It is very versatile and can be used on fry bread, pancakes, waffles and other desserts.
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    2 servings


  • 1/4 cup sugar
  • 1/4 cup self-rising flour
  • 1/4 cup 2% milk
  • 1/8 teaspoon vanilla extract
  • 1 tablespoon butter, melted
  • 1/4 cup fresh or frozen blueberries
  • 2 tablespoons sugar
  • 1-1/2 teaspoons cornstarch
  • 1/4 cup water
  • 1 cup fresh or frozen blueberries
  • Vanilla ice cream, optional


  • Preheat oven to 350°. In a small bowl, combine sugar and flour; stir in milk and vanilla. Place butter in a greased 5-3/4x3x2-in. loaf pan. Pour batter into pan (do not stir). Sprinkle with blueberries.
  • Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before inverting onto a serving plate.
  • In a small saucepan combine sugar and cornstarch. Stir in water until smooth; add blueberries. Bring to a boil. Reduce heat; cook and stir until thickened, 1-2 minutes. Serve warm over cake with ice cream if desired.
Nutrition Facts
1 piece: 323 calories, 7g fat (4g saturated fat), 18mg cholesterol, 234mg sodium, 65g carbohydrate (48g sugars, 2g fiber), 3g protein.

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Average Rating:
  • Joanne
    Oct 6, 2020

    This is delicious. Moist & Buttery cake with a layer of blueberries on top when turned out. Crispy top & great texture. Great with or without the wojapi sauce but for a traditional indian dessert that is great with the sauce don't skip it. This whole recipe is super simple start to finish...even the sauce virtually makes itself! No brainer here...make it & eat it again & again!