Blueberry Cake Recipe

Name: Blueberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 whole Eggs; 1 cup Sugar; 2 Tablespoons Shortening; 3/4 cups Milk; 1 teaspoon Vanilla; 2 teaspoons Baking Powder; 1 teaspoon Salt; 2 cups Flour; 2 cups Blueberries; _____; FOR THE TOPPING:; 1/2 cups Flour; 1/2 cups Sugar; 1 teaspoon Cinnamon; 1/2 sticks Butter, Not Melted

Servings: persons

FOR THE CAKE:
2 whole Eggs
1 cup Sugar
2 Tablespoons Shortening
3/4 cups Milk
1 teaspoon Vanilla
2 teaspoons Baking Powder
1 teaspoon Salt
2 cups Flour
2 cups Blueberries
_____
FOR THE TOPPING:
1/2 cups Flour
1/2 cups Sugar
1 teaspoon Cinnamon
1/2 sticks Butter, Not Melted

1
1/21. Preheat oven to 350 degrees. Lightly grease a 9x13 pan.
2
2. In a large bowl, cream together sugar, eggs, and shortening.
3
3. Add the milk, vanilla, baking powder, and salt. Mix together until blended.
4
4. Mix in the flour and then gently stir in the blueberries.
5
5. Place immedietly in the greased pan.
6
6. Beat together all topping ingredients until crumbly.
7
7. Sprinkle over cake mix.
8
8. Bake at 350 degrees for 30 minutes.
9
Optional: serve warm with Cool Whip or ice cream on the side!

815

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CAKE:, 2 whole Eggs, 1 cup Sugar, 2 Tablespoons Shortening, and more.

Yes, Blueberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cake

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