Alice's Easy Blueberry Cake

Alice's Easy Blueberry Cake

16 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
JLI1108
Recipe by  JLI1108

“This is a delicious and easy blueberry cake to make with things that are usually on hand. My grandmother passed this down to me and now I make it with my kids.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
  2. 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.
  3. Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
  4. 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.

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Reviews (16)

Rate This Recipe
Sarah Jo
39

Sarah Jo

I chose to make muffins out of this recipe instead of one big cake. I used "soured" lactose-free milk and I added two teaspoons of dried lemon zest--I made no other changes. I got exactly 16 medium sized muffins out of this recipe. Baked at 350 degrees, they were done at exactly 20 minutes. This quick bread recipe is absolutely wonderful. The muffins looked like something you'd see on the front of a cooking magazine! The muffins turned out moist, perfectly sweetened with the perfect amount of blueberries. My whole family loved these!

shainadurbin
15

shainadurbin

Thanks for the great recipe. I didn't have 2 cups blueberries so I did 1 cup blueberries and 1 cup strawberries and it was delicious. Would make a great breakfast cake or for entertaining. Definitely recommend the butter and sugar on top because the cake and berries are not sweet, so it is a nice complement.

amy14_1
7

amy14_1

Easy - Yes! Made these into muffins. I definitely liked the butter/sugar topping. Needs that bit of sugar. Made a half batch which ended up with 12 muffins. I used 1-1/4 cup blueberrys which were starting to look a little shriveled. Turned out great! Took them out of the oven (350) at 22 minutes as the blueberries were popping! Yum! As the other review mentions, they do not look done - I was waiting for them to brown, but finally decided to get them out before they dried out too much. Will make again. Hubby thought they were "not bad" which is a fair compliment coming from him :) They aren't the worlds best, but definitely worth keeping as I haven't found the "worlds best" yet.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 253 cal
  • 13%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 39.2 g
  • 13%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Heirloom Blueberry Cake

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Blueberry Coffee Cake II