Heirloom Blueberry Cake

Heirloom Blueberry Cake

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AuntieJ 4

"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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50 m servings 269 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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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 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.



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, ...

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 toppi...

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 ...

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, c...

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 bec...

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 nee...

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 almo...

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

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...

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