“This is an old recipe I got from my grandma at Christmas time. I had forgotten all about this cake until she made it for the holidays. It is very fruity and delicious. NOTE: Do not rinse blueberries until ready to use them.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine 2 T. sugar and water, pour over the blueberries and allow to stand 30 minutes.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs, cinnamon, nutmeg, cloves, salt, blueberry mixture, flour, raisins and preserves.
  4. Beat at medium speed until well blended.
  5. Desolve baking soda in buttermilk; add to batter and mix well, but do not overbeat.
  6. Pour batter into 3 greased and floured 8 inch round cake pans.
  7. Bake at 350 for 25 to 35 minutes, or until cake tester comes out clean.
  8. Remove from pans and cool on wire racks.
  9. Sprinkle with powdered sugar between layers and on top of cake.

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