For an old-fashioned
twist on a blueberry dessert, try this delicious blueberry cake recipe, created
and shared by a very dear family friend. The flavors of blueberry and lemon
blend beautifully, making it a lovely addition to any summertime meal. You can
top it with vanilla ice cream, more blueberries, or just enjoy it as is!
1.Preheat oven to 350 degrees Fahrenheit.
2.Reserve ½ Cup of flour to dredge blueberries.
3.In a mixing bowl, mix together butter and sugar until blended. Add eggs, milk, lemon juice, and vanilla, and continue to blend. Add dry ingredients (flour, salt, baking powder), and mix until combined.
4.Dredge blueberries in flour (add blueberries to flour, and gently mix until blueberries are covered in flour), and then fold dredged blueberries into the cake batter. Fold in lemon zest, if desired.
5.Lightly grease and flour a 9x13 pan, and then pour cake batter into pan. Sprinkle cinnamon-sugar mixture on top of the cake, and then place the cake pan into the preheated oven.
6.Bake at 350 degrees Fahrenheit for 35-45 minutes, or until done (a toothpick inserted in the center of the cake comes out clean).
7.Place cake pan on unheated surface, and allow cake to cool before removing.
8.Serve and enjoy!
Nutrition Information: Serving size: 1 slice cake | Servings per recipe: 20; Calories: 228, total fat: 5.9 g, saturated fat: 3.2 g, trans fat: 0.2 g; cholesterol: 49.7 mg, sodium: 233.4 mg , carbohydrates: 40.1 g, fiber: 1 g, sugar: 22.4 g, protein: 4.1 g
Last updated December 9, 2020