Blueberry Cake

Serves: 12
Total Calories: 504
Prep time:
Cook time:
Total time:


3 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/3 teaspoon salt
1/2 cup shortening
1 cup plus 2 tablespoons milk
2 eggs
1 1/2 cups blueberries

Hard Sauce for Blueberry Cake:
1 cup butter, softened
1/8 teaspoon salt
2 cups sifted powdered sugar
1 teaspoon vanilla or rum extract


Sift flour, sugar, baking powder, and salt into a bowl, and mix well. Beat shortening in a mixer bowl until creamy. Add flour mixture alternately with milk. Beat 2 minutes, scraping bowl occasionally. Add eggs. Beat 1 minute. Stir in blueberries. Spoon into a greased 5x9-inch loaf pan. Bake at 350° for 50 minutes or until cake tests done. Cool slightly. Slice, and serve with Hard Sauce for Blueberry Cake.

For Hard Sauce:
Beat butter in a mixer bowl at high speed until creamy. Gradually add salt and powdered sugar, beating well after each addition. Beat until of sauce consistency, scraping bowl occasionally. Stir in vanilla. Chill, covered, 1 hour.

Note: May substitute 1 tablespoon cooking sherry for vanilla.

I always set my timer a few minutes less than the recipe calls for since it can always be baked more . . . but not less. To test whether a cake is ready to take out of the oven, first notice the sides are beginning to come away from the pan. A toothpick inserted in the center should come out clean or with just a few crumbs. You can also press your finger gently onto the cake, and it should leave none or a very slight impression. Slightly underbaking a cake is probably better than overbaking and ending up with a dry cake—but just right is just right!

Nutritional Facts:

Serves: 12
Total Calories: 504
Calories from Fat: 215

This Blueberry Cake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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