Heirloom Blueberry Cake

Heirloom Blueberry Cake

16 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
AuntieJ
Recipe by  AuntieJ

“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.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

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Reviews (16)

Rate This Recipe
Lightedway
26

Lightedway

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 it using brown sugar, flour, cinnamon and butter. Terrific! Thanks AuntieJ

SilviaAna
23

SilviaAna

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 instead of 350, as it is a denser cake. Will definitely be making this again! and again and again and again :)

naples34102
21

naples34102

No creaming, no adding ingredients one by one, no alternating ingredients. Basically dump everything in a bowl and mix. How easy is that? Great cake – moist, pleasantly spiced with cinnamon, with no shortage of blueberries for sure. I made this as cupcakes, then piped each with a small rosette of lemon cream cheese frosting: 1/2 c. butter, 2 oz. softened cream cheese, 2-1/2 c. powdered sugar, some fresh lemon zest and enough milk or cream to achieve desired consistency. Very nice recipe.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 269 cal
  • 13%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 46.6 g
  • 15%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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