Alice's Easy Blueberry Cake Recipe -
Alice's Easy Blueberry Cake Recipe
  • READY IN 45 mins

Alice's Easy Blueberry Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
  2. Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
  3. Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
  4. Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.
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Reviews More Reviews

Jun 11, 2012

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!

Jun 10, 2012

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.


24 Ratings

Jun 11, 2012

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.

Jul 06, 2012

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.

Jun 09, 2012

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.

Jun 14, 2012

I made the cake, It is wonderful, my husband will love this

Aug 19, 2012

This was great considering I left out the vanilla by mistake! GOOD GRIEF!!! LOL... that's what happens folks, don't get into a hurry in the kitchen!!! Gonna make this again and WOW, it'll be at least 6 stars with the vanilla :) Serve warm with vanilla ice-cream!

Jul 03, 2012

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.


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  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 263 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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