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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2 1/2 cups
1 1/2 cups
all-purpose flour, or as needed
white sugar, or more to taste
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!
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.
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.
Added a cup of choc chips and a t of cinnamon. Yummy! My mother, husband, and 3 yr old all LOVED it. My daughter wanted a blueberry Bday cake, so we tried this and it was great. Did NOT taste like a muffin at all. very cake-like. The choc chips helped a lot.
I thought this tasted good. It kind of reminded me of a mix between a cake and definitely a blueberry muffin. The interior was soft and the outside was more muffin like. I liked the sugar and butter coating. The cake was sweet without being overly sweet tasting. I halved the recipe to try it, and baked it in a 8x8 pan. I didn't think it looked blended enough by hand so I ended up using a mixer and beating it about 2 minutes. Make sure to watch it carefully. The outside and bottom was finished baking well before the top appeared to be so. I thought it tasted better the next day after it all softened also.
I made the cake, It is wonderful, my husband will love this
So easy! I was feeling lazy so I just mixed the whole thing (except blueberries and flour) in my stand mixer. No mess - easy cleanup. Tastes great - definitely a must to add the butter and sugar. Will be a great breakfast cake/muffin or after camp snack for the kids with all the fresh blueberries in season over the summer.
This is an easy, yummy cake that worked out absolutely perfectly. I wanted to make it pareve (non-dairy), so I used coconut milk and coconut oil instead of the milk & butter. Straight coconut milk was a bit too rich, so I'd probably use almond milk next time, but the melted coconut oil was just perfect on top! This seems like it could become a staple around here...
* Percent Daily Values are based on a 2,000 calorie diet.
Alice's Easy Blueberry Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 85
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