Recipe by AuntieJ
"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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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
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 :)
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.
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!
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.
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.
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.
This cake was so delicious! We really enjoyed this moist, beautiful ,cake! It is a definite keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Heirloom Blueberry Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 71
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