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Alice's Easy Blueberry Cake


"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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45 m servings 253 cals
Original recipe yields 16 servings


  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 38
  1. 42 Ratings

Most helpful positive review

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 med...

Most helpful critical review

I had high hopes - not that this was bad, but I've made better. The berries sunk - even with the flour coating - but they were large berries, too. 'Not a big deal. I actually made two & sprin...

Most helpful
Most positive
Least positive

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 med...

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. Defin...

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...

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 li...

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 bu...

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 su...

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

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 b...

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 ...