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Blueberry Cake


2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake


1/2 cup solid vegetable shortening
1 1/3 cup granulated sugar
2 large eggs, slightly beaten
2 teaspoon vanilla extract
3 cups all-purpose flour
6 teaspoons baking powder
1 teaspoon salt
1 1/2 cup whole milk
1/2 cup flour
1 1/2 cups blueberries


Preheat oven to 350°F. Grease pan(s) using Pan Release.

In a large mixing bowl, cream together shortening and sugar. Add egg and vanilla. Beat until blended. Add flour, baking powder and salt alternately with milk. Beat until well blended.

In a small mixing bowl, add 1/2 cup flour to the blueberries. Then add to batter. Stir until blended.

Pour the batter immediately into the greased pans and sprinkle with sugar. Tap pans on the countertop to release large air bubbles. Bake until done, about 35 minutes, (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.

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