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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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

268.9 calories; protein 3.9g 8% DV; carbohydrates 46.6g 15% DV; fat 7.9g 12% DV; cholesterol 23.9mg 8% DV; sodium 161.1mg 6% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/14/2013
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. Read More
(50)

Most helpful critical review

Rating: 2 stars
03/06/2017
Followed recipe exactly cake was very heavy and so bland. It needs something maybe brown sugar instead of white.It was really dissapointing. Read More
54 Ratings
  • 5 star values: 40
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/13/2013
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. Read More
(50)
Rating: 5 stars
07/08/2012
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 Read More
(31)
Rating: 5 stars
07/20/2012
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 :) Read More
(29)
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Rating: 5 stars
07/10/2012
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. Read More
(15)
Rating: 5 stars
09/04/2012
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! Read More
(15)
Rating: 5 stars
09/17/2012
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. Read More
(10)
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Rating: 5 stars
02/10/2013
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. Read More
(7)
Rating: 5 stars
08/11/2012
This cake was so delicious! We really enjoyed this moist beautiful cake! It is a definite keeper! Read More
(6)
Rating: 5 stars
07/15/2012
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 I had. This was very good. I enjoyed it as is but think I might like to try it with a crumb topping another time. Read More
(4)
Rating: 2 stars
03/06/2017
Followed recipe exactly cake was very heavy and so bland. It needs something maybe brown sugar instead of white.It was really dissapointing. Read More