May Crowning Cake (A Symbolic Mary Recipe With Blueberries) (2024)

Honoring Mary in your family is a beautiful devotion to instill in your children. I always love celebrating the liturgical year with fun food and recipes! The kids always think it’s a party when there is cake, as it is a traditional celebration food. You can find my post all about how to plan a May crowning with kids here, although this cake recipe is perfect for any Marian feast day or celebration! Now let’s check out this May crowning cake recipe.

The best part about this Marian feast day cake is that it is beautiful and symbolic without needing any fancy cake decorating skills. I am always on the lookout for cute cake decorating ideas that don’t involve all of those fancy icing tips.

How This Marian Feast Day Cake Is Symbolic

• The cake is shaped like a crown. Mary is known as the Queen Of Heaven and also as the Queen Of The Saints, so a crown shape is perfect for her! It’s also easy because many households already own a standard bundt cake pan.
• It includes Mary’s color- blue. We know blue is Mary’s symbolic color. We see her wearing blue over and over again. This cake symbolizes her blue color without the use of artificial coloring, which is nice. The blueberries do a good job of reminding us of Mother Mary.
• White symbolizes Mary’s purity. We all know that Mary was a virgin, and stayed innocent from sin her entire life. The whiteness of the cake and the sprinkle of the bright white sugar on the top symbolizes that purity.

Ingredients Needed For This Symbolic Mary Cake

(Aka Blueberry Lemon Pound Cake)

• 2 sticks of butter
• 1/2 cup Crisco shortening
• 3 cups sugar
• 5 eggs
• 3 cups flour
• 1/2 teaspoon baking powder
• 1 cup milk
• 2 teaspoons lemon extract
• 1 teaspoon vanilla extract
• 1 teaspoon butter extract
• 1 teaspoon rum extract
• 2 cups of blueberries (If your blueberries are frozen, first you will want to run them under water until they are thawed. Then pat them dry.)
• a few pinches of powdered sugar

Preheat your oven to 325 degrees.

Grease and flour your bundt pan. I like to use a paper towel to wipe crisco in the pan and then really flour it well. I do this step carefully as it can be hard to turn bundt cakes.

Cream the butter, shortening, and sugar together in electric mixer on low speed untill it is light and fluffy. The add eggs and extracts in and mix it well.

In a separate bowl, combine the flour and baking powder together.

Take your flour mixture and add a little of that to your sugar mixture, then a little of the milk, back and forth alternately to the sugar mixture. You can do this on medium with your mixer until it is all combined.

Put about 1 cup of your blueberries into the bottom of your bundt pan.

With a spoon, fold the rest of your blueberries into the cake batter.

Then pour the batter into your bundt pan.

Bake the cake 1 1/2 hours or until an inserted toothpick comes out clean.

When the cake is finished, allow the pan to sit on a wire rack until it is completely cooled. Carefully run a butter knife around the edges of the pan to help loosen the cake.

Put your cake plate on top of your pan and flip it over to place your cake on the plate.

NOTE: If your cake rises over the edge of your bundt pan, you can cut off the top before you flip it if you’re worried about it being lopsided. Or you can just leave it, which is what I usually do.

Dust the outside of the cake with just a little bit of powdered sugar.

The Completed Cake For Our Lady

This cake is beautiful without needing to be decorated at the end at all! You flip it and it’s done!

I just love how the blueberries and the white powdered sugar bring Our Lady’s colors to this simple and delicious cake! Also, the crown shape brings extra symbolism to this Marian feast day cake, again, without any “decoration” work on your part. 🙂

This cake is so delicious as well! I just love the freshness of a cake with fruit, and also the lemon flavor brings a little zing to the recipe.

This cake is especially perfect for Summertime!