Blueberry Cake
Image by Marybeth Mitcham

Sarah’s Blueberry Cake

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!


  • 1/2 Cup Unsalted Butter (Softened)
  • 2 Cups Sugar
  • 4 Eggs, Well Beaten
  • 1 Cup Milk
  • 1 Tablespoon Lemon Juice
  • 3 ½ Cups All-Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon Vanilla Extract
  • 4 Tablespoons Baking Powder
  • 2 Cups Blueberries (Fresh or Frozen)
  • Zest of One Lemon (optional)
  • ¼ Cup Cinnamon Sugar Mixture


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


Dr. Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
518-623-3291 or 668-4881

Last updated December 13, 2021