Cantaloupe Cake   
By Bizzy from Bizzy Bakes

What do you do when you have leftover blueberries and  cantaloupe?  My answer would be, make a fruit salad.  That sounded like a wonderful idea so I did a search for cantaloupe recipes.  Why, I did not search for a cantaloupe fruit salad is beyond me. Cantaloupe recipes brought all kinds of interesting combinations for a variety of different presentations.

The minute, I saw cantaloupe cake, I knew what I was doing.  I am sure, this leaves you, scratching your head.  Is it just me, or have you heard or eaten a cantaloupe baked good?  If not, it is time to try something new. 

Cantaloupe Cake  (adapted from CD  Kitchen)
Serves/Makes: 10     
1/2 cup oil
11/4 cup sugar
3 eggs
2 cups self-rising flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup fresh cantaloupe, cut into large chunks 
1 cup blueberries
  • In food processor, blend cantaloupe until partially smooth with small chunks.
  • Combine oil, sugar, cantaloupe and eggs, beat until smooth. Add flour, cinnamon and baking soda, mix until smooth. Fold in blueberries.
  • Spread mixture into a greased 9×13 inch pan. Bake at 375 for 30 minutes.Lower heat to 325 F and bake 10 more minutes. Cool completely.


It’s definitely different. I can imagine that cantaloupe would add a lot of wonderful moisture to a cake. No doubt, I would enjoy it.

I am ashamed to say that fruit salad would have occurred to me. I like your idea better.