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Fresh Blueberry Cake

Fresh Blueberry Cake

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Cheligurl

Cheligurl

This is a DELICIOUS blueberry cake made with fresh blueberries! It is great with confectioners sugar or whipped cream on top!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch pan.
  2. Sift flour, baking powder, sugar, and salt together in a large bowl. Beat shortening in a separate bowl until creamy; stir into flour mixture, alternating with milk. Beat flour-shortening mixture until mixed, about 2 minutes. Add egg and beat until mixed, about 1 minute.
  3. Combine lemon zest with blueberries in a bowl; fold into batter. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
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Reviews

AuntE
22

AuntE

6/27/2012

Very nice old fashion type recipe. I added a crumb topping to the top. I used fresh picked blueberries and ate it warm with whipped topping. Fairly moist cake which has lasted into the next day nicely. Def. recommend the 8x8 pan as in the directions.

sweetserenade
15

sweetserenade

9/5/2012

I needed some breakfast cakes and used this recipe to accomplish that task. They were good tasting and made up quickly. I added cream cheese instead of the shortening and put a crumble on the top. I will use this again for a coffee cake next time. We shall see! :)

BakeManiac
7

BakeManiac

6/14/2012

Very Yummy!

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