This is a DELICIOUS blueberry cake made with fresh blueberries! It is great with confectioners sugar or whipped cream on top!

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch pan.

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  • 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.

  • Combine lemon zest with blueberries in a bowl; fold into batter. Pour batter into prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

Nutrition Facts

317 calories; protein 4.9g 10% DV; carbohydrates 52.9g 17% DV; fat 10g 15% DV; cholesterol 25.1mg 8% DV; sodium 213.5mg 9% DV. Full Nutrition
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Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/27/2012
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 nicely. Def. recommend the 8x8 pan as in the directions. Read More
(30)

Most helpful critical review

Rating: 3 stars
02/19/2013
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 loaf pan. The cake is not too sweet at all. Great with coffee. I didnt take a bite and say: OMG this is awesome. Just... hhmm it's ok. Read More
(4)
41 Ratings
  • 5 star values: 29
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/27/2012
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 nicely. Def. recommend the 8x8 pan as in the directions. Read More
(30)
Rating: 5 stars
09/05/2012
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 top. I will use this again for a coffee cake next time. We shall see! :) Read More
(29)
Rating: 5 stars
07/05/2016
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 recipes and felt it would be a good addition to this recipe. And one last thing, I bake my cake in an 8X8 pan and it was done in 30 minutes. That is much shorter than the 50 called for in the recipe. So be aware that your bake could be much shorter too. This is a delicious recipe as is, but I think even better with the few changes I mentioned. Thanks for the recipe! Read More
(14)
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Rating: 5 stars
04/03/2016
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 the cooled cake. Delicious! Read More
(10)
Rating: 4 stars
06/14/2012
Very Yummy! Read More
(10)
Rating: 5 stars
07/21/2014
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 gum. Read More
(6)
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Rating: 5 stars
08/04/2014
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 recipe) Its a good one gigi Read More
(4)
Rating: 3 stars
02/19/2013
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 loaf pan. The cake is not too sweet at all. Great with coffee. I didnt take a bite and say: OMG this is awesome. Just... hhmm it's ok. Read More
(4)
Rating: 5 stars
06/01/2016
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. Read More
(3)
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