Rating: 4.5 stars
54 Ratings
  • 5 star values: 40
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • 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.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

Nutrition Facts

269 calories; protein 3.9g; carbohydrates 46.6g; fat 7.9g; cholesterol 23.9mg; sodium 161.1mg. Full Nutrition
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