Heirloom Blueberry Cake Recipe - Allrecipes.com
Heirloom Blueberry Cake Recipe
  • READY IN 50 mins

Heirloom Blueberry Cake

Recipe by  

"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 Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

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 More Reviews

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

 
Nov 13, 2013

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.

 

26 Ratings

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 :)

 
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.

 
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!

 
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.

 
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.

 
Aug 11, 2012

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

 

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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.

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About the Cook

 
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