Blueberry Cake Recipes
This blueberry cake is not only scrumptious but also simple to prepare with common pantry staples. A cherished recipe from my grandmother, it's now a beloved tradition I share with my children.
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Servings: 16 people
Ingredients
- 2 eggs beaten
- 2 teaspoons vanilla extract
- 1 cup milk
- 2 cups fresh blueberries
- 2 ½ cups all-purpose flour
- 1 ½ cups white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 2 teaspoons all-purpose flour or as needed
- 2 tablespoons butter melted
- 2 tablespoons white sugar or more to taste
Instructions
- Begin by preheating your oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish by greasing it and dusting it with flour.
- In a large mixing bowl, sift together the 2 ½ cups of flour, 1 ½ cups of sugar, baking powder, and salt. Stir in the milk, vegetable oil, beaten eggs, and vanilla extract, blending until you achieve a semi-thick batter.
- In a separate bowl, lightly coat the blueberries with approximately 2 teaspoons of flour. Gently fold the flour-coated blueberries into the batter. Pour the batter into the prepared baking dish, spreading it evenly.
- Place the dish in the preheated oven and bake until the cake begins to turn a light brown, which should take about 25 to 30 minutes. Remove the cake briefly to brush the top with melted butter and sprinkle with about 2 tablespoons of sugar. Return the cake to the oven and continue baking until it reaches a golden brown color and a toothpick inserted into the center comes out clean, an additional 5 to 10 minutes.
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