Heirloom Blueberry Cake recipe

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Ingredients

2 cups white sugar
½ cup vegetable oil
2 eggs
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
3 cups all-purpose flour
1 tablespoon baking powder
2 cups blueberries

Nutrition Info

268.9 calories
carbohydrate: 46.6 g
cholesterol: 23.9 mg
fat: 7.9 g
fiber: 1.1 g
protein: 3.9 g
saturatedFat: 1.2 g
servingSize: -
sodium: 161.1 mg
sugar: 27.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

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

Recipe Yield

16 servings

Recipe Note

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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