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Fresh Blueberry Cake 8

Fresh Blueberry Cake


"This is a DELICIOUS blueberry cake made with fresh blueberries! It is great with confectioners sugar or whipped cream on top!"
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1 h 5 m servings 317 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 214 mg
  • 9%

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 350 degrees F (175 degrees C). Grease an 8x8-inch pan.
  2. Sift flour, baking powder, sugar, and salt together in a large bowl. Beat shortening in a separate bowl until creamy; stir into flour mixture, alternating with milk. Beat flour-shortening mixture until mixed, about 2 minutes. Add egg and beat until mixed, about 1 minute.
  3. Combine lemon zest with blueberries in a bowl; fold into batter. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

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Read all reviews 25
  1. 29 Ratings

Most helpful positive review

Very nice old fashion type recipe. I added a crumb topping to the top. I used fresh picked blueberries and ate it warm with whipped topping. Fairly moist cake which has lasted into the next day ...

Most helpful critical review

This cake is a bit dense. Very old fashioned cake. I didnt have lemon zest so i used some butter extract. I think the zest would of made a heck of a difference in the flavor. I made it in a l...

Most helpful
Most positive
Least positive

Very nice old fashion type recipe. I added a crumb topping to the top. I used fresh picked blueberries and ate it warm with whipped topping. Fairly moist cake which has lasted into the next day ...

I needed some breakfast cakes and used this recipe to accomplish that task. They were good tasting and made up quickly. I added cream cheese instead of the shortening and put a crumble on the ...

Very Yummy!

Very good cake that my family enjoyed. I love lemon so added the zest of the whole lemon. I also made a glaze using the juice of half a lemon mixed with 3 1/2 T. sugar and brushed that over t...

Very good cake. Dense (which I love) and moist. I made two changes. I used butter in place of the shortening and I added 1 teaspoon vanilla extract because I am used to adding this to cake recip...

My husband isn't a huge blueberry fan and loved this cake. I made it as written but added about a tsp. of vanilla out of habit. I also made this gluten free with gluten free AP flour and xantham...

This was great! it was easy to make also. I cut back slightly on the sugar but I think I would not the next time, the cake I made could have been sweeter. It was still great,( stick to the recip...

This is delicious....I did not have shortening in the house , so I used butter, too....also did not have fresh lemon, but used ground lemon peel with lemon oil....I'm sure to try this again... ...

Made this for a party and it turned out great. Traveled well and enjoyed by all. I used butter instead of shortening. No other substitutions. Would totally make this again.

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