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My review
Heirloom Blueberry Cake
8
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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Ingredients
50 m servings 269Original recipe yields 16 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 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.
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Reviews
Read all reviews 3751 Ratings
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Most helpful positive review
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, ...
Most helpful critical review
3/6/2017
Followed recipe exactly,cake was very heavy and so bland. It needs something, maybe brown sugar instead of white.It was really dissapointing.
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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, ...
7/8/2012
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 toppi...
7/20/2012
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 ...
9/4/2012
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 bec...
7/10/2012
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, c...
9/17/2012
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 nee...
2/10/2013
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 almo...
8/11/2012
This cake was so delicious! We really enjoyed this moist, beautiful ,cake! It is a definite keeper!
7/15/2012
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...