Blueberry-Walnut Graham Cake – a delicious recipe with eggs, sugar, milk, butter, vanilla, graham cracker crumbs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place eggs and sugar in large bowl of electric mixer fitted with paddle attachment.
2
Beat on high speed until thick and lemon colored.
3
Add milk, butter and vanilla; mix well.
4
Set aside.
5
Combine crackers crumbs, walnuts, baking powder, cinnamon and salt.
6
Add to egg mixture; beat on medium speed until well blended.
7
Pour 3 qt.
8
of the batter into each of 2 greased 2-inch full-size hotel pans (or all of the batter into one half-hotel pan for trial recipe).
9
Top evenly with blueberries.
10
Bake in 325F-convection oven for 25 to 35 minutes or until toothpick inserted in centers comes out clean.
11
Cool slightly.
12
Drizzle with Cream Cheese Glaze, if desired.
1410
kcal
Calories
130
g
Fat
61
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1-1/2 doz. eggs, 1 qt. sugar, 1-1/2 qt. milk, 2 cups butter, melted, and more.
Yes, Blueberry-Walnut Graham 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.
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