Heirloom Blueberry Cake9 Reviews
- Prep: 15 min
- Cook: 35 min
- Ready In: 50 min
“My mother has been making this cake for over 40 years and it is always a crowd pleaser! The ingredients are from the original recipe. I have had good success with substituting Splenda® for half the sugar and using egg whites instead of the whole eggs. Frost, if desired. I use vanilla frosting and dust with cinnamon-sugar.” - by AuntieJ
Original recipe yields 16 servings
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix sugar, vegetable oil, eggs, salt, cinnamon, buttermilk, flour, baking powder, and blueberries, stirring after each addition, in a large bowl. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.
Amount Per Serving (16 total)
- 269 cal
- 7.9 g
- 46.6 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"I halved this recipe and baked it in a 9 inch round cake pan. The result was very pretty. The cake is full of blueberries with a subtle hint of cinnamon. Nice and moist too. I made a crumb topping for..." See more it using brown sugar, flour, cinnamon and butter. Terrific! Thanks AuntieJ"
"Awesome recipe. I substituted butter for shortening (the same amount) and instead of sour cream, I used 1 cup of vanilla yogurt. If you plan on doubling the recipe, I suggest baking it on 325 instea..." See mored of 350, as it is a denser cake. Will definitely be making this again! and again and again and again :)"
"I halved this recipe and baked it in an 8x8 pan. Otherwise, I followed the recipe exactly. Even with the smaller cake, it still took the full baking time to test done. This is a nice, moist, classic..." See more blueberry cake. We enjoyed it with a little whipped cream and additional fresh berries."
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