Heirloom Blueberry Cake Recipe

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Jul 08, 2012

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

—Lightedway

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Jul 20, 2012

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 :)

—SilviaAna

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13 Ratings

Jul 10, 2012

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 blueberry cake. We enjoyed it with a little whipped cream and additional fresh berries.

—Pam-3BoysMama

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Sep 04, 2012

My 7 year old loves blueberries and requested a blueberry cake for her birthday. I found this recipe and decided to try it out. I made it as written and it was WONDERFUL. I was a bit worried because the batter was so thick, but it was perfect! I used two 9" round cake pans to make a layered cake. I made cream cheese frosting to frost the cake. Great recipe. I will definitely be making this cake again!

—KOOLKATSARAH

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Feb 10, 2013

This was great as written; didn't find it too sweet at all. Added about half a teaspoon of strong almond flavoring and a handful of sliced almonds to the batter, then sprinkled more sliced almonds and a bit of sugar on top before baking.

—Galley Wench

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Sep 17, 2012

This was really good. If you don't like overly sweet cake you may want to scale back the sugar. Added a tsp of vanilla. This was so moist and really nice with the cinnamon. I didn't think it needed any topping. My husband wanted some though.

—FrackFamily5

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Aug 11, 2012

This cake was so delicious! We really enjoyed this moist, beautiful ,cake! It is a definite keeper!

—Janet Shum

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Jul 15, 2012

I cut the recipe in half and made it in an 8x8 pan, since it's just my husband and me and I'm on a diet (I like to torture myself). Also used plain yogurt instead of buttermilk, as that is what I had. This was very good. I enjoyed it as is, but think I might like to try it with a crumb topping another time.

—Nutmeg~n~Pepper

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Nutrition

Calories
269 kcal
13%

Carbohydrates
46.6 g
15%

Cholesterol
27 mg
9%

Fat
7.9 g
12%

Fiber
1.1 g
5%

Protein
3.9 g
8%

Sodium
161 mg
6%

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

Nutritional Information

Heirloom Blueberry Cake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 269
Calories from Fat: 71

% Daily Value *
Total Fat 7.9g 12 %
Saturated Fat 1.2g 6 %
Cholesterol 27mg 9 %
Sodium 161mg 6 %
Potassium 72mg 2 %
Total Carbohydrates 46.6g 15 %
Dietary Fiber 1.1g 5 %
Protein 3.9g 8 %
Sugars 27.6g
Vitamin A < 1 %
Vitamin C 3 %
Calcium 8 %
Iron 13 %
** Thiamin 20 %
Niacin 17 %
Vitamin B6 2 %
Magnesium 3 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.