I Love Blueberries Cake


With seven pounds of blueberries on my hands I decided to try making a cake with them.


2 C Flour

1 T Baking Powder

1 t salt

2 sticks butter, softened

3/4 C Brown Sugar

1/2 C White Sugar

1 t vanilla

3 Eggs

1 C Milk (I used 1%)

2 C Fresh Blueberries

  1.  Preheat oven to 350 degrees.  Place rack in center of the oven.  Spray a 13×9″ pyrex pan with Pam.
  2. Whisk flour, baking powder & salt together in medium bowl.  Place butter and both kinds of sugar and vanilla in electric mixer bowl.  Beat on med. speed till fluffy.  Add eggs one at a time, beating after each addition.  Add 1/2 flour mixture, beat, 1/2 milk, beat, rest of flour, beat, then rest of milk and beat.  Gently fold 1 C blueberries into mixture.  Spread batter into pan.
  3. Scatter 1 C blueberries over the top of mixture.  Sprinkle top with pumpkin pie spice, then sprinkle with additional white sugar.
  4. Bake approximately 45 minutes or until toothpick inserted in center comes out clean.  If you don’t have a convection oven, turn cake after baking 35 minutes to brown evenly.
  5. Cool on rack.  May be served warm or cold.  We cut into it after about 1/2 hour while it was still warm and it kept its shape.  Enjoy!!!
Before baking I added 1 cup of blueberries to the top
I sprinkled the blueberries with pumpkin pie spice (I didn’t measure, just use this photo as a gauge).
Top the berries and pumpkin pie spice with a dusting of white sugar (I think brown sugar would be good too).
Cool baked cake on a rack,
This shows how the cake held its shape after being cut warm.

Moist and delicious!  May add some lemon zest next time but definitely a do again cake.

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