Blueberry Cake

"This cake is an old family recipe, very easy and very delicious"
 
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Ready In:
40mins
Ingredients:
9
Yields:
1 cake
Serves:
24
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ingredients

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directions

  • Cream the shortening, sugar, eggs and milk.
  • Add the flour and baking powder.
  • Add the 1/4cp flour with the blueberries in a separate bowl, then add to the mixture.
  • Put into a greased 13 x 9 baking pan and bake at 375 for 30 minutes or until knife comes out clean.
  • Cool completely and dust top with powder sugar.

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Reviews

  1. i thought the cake was ok. came out dry. nice flavor though.
     
  2. Very easy and quite tasty, but lacking a little something. Will try adding vanilla or maybe lemon zest next time. I used canola oil instead of shortening, maple syrup instead of sugar, rice milk in place of regular milk, and to make it gluten free used 2 c rice flour and 1 c tapioca flour. I dusted blueberries in 1/4 c rice flour. Batter was very thin and I had to bake it more than double the time (due to my substitutions), but in the end it set and turned out quite nicely.
     
  3. I did a half recipe in an 8" square pan. The cake baked up nicely with a decent amount of berries in it, but it was SO sugary. I would cut the sugar by at least a quarter next time, possibly half, unless the berries I was using were sour!
     
  4. Great cake. I followed others suggestions by adding vanilla and cinnamon to the ingredients. My family loved it.
     
  5. This was a great cake. I really liked it, it turned out perfectly. I used frozen blueberries and it was still yummy, I bet it will be even tastier with fresh. I'd like to figure out a good icing for it as well. The powdered sugar for dusting is really pretty, and great for presentation, but sometimes you just want icing. Also, if you are not planning on serving it til the next afternoon or evening I would wait til then to put on the powdered sugar, because it will absorbe the moisture and look grayish if you put it on too far ahead.
     
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Tweaks

  1. Very easy and quite tasty, but lacking a little something. Will try adding vanilla or maybe lemon zest next time. I used canola oil instead of shortening, maple syrup instead of sugar, rice milk in place of regular milk, and to make it gluten free used 2 c rice flour and 1 c tapioca flour. I dusted blueberries in 1/4 c rice flour. Batter was very thin and I had to bake it more than double the time (due to my substitutions), but in the end it set and turned out quite nicely.
     

RECIPE SUBMITTED BY

I have a passion for cooking and baking and love to try new things. I love to experiment with making flavored oils and rubs for all kinds of meats.
 
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