Fresh Blueberry Cake

Fresh Blueberry Cake

4 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Cheligurl
Recipe by  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

Adjust Servings

Original recipe yields 8 servings

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 (4)

Rate This Recipe
AuntE
12

AuntE

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
5

sweetserenade

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
4

BakeManiac

Very Yummy!

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Heirloom Blueberry Cake

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Blueberry Coffee Cake II