Classic Blueberry Cake

Classic Blueberry Cake

Granny’s summery blueberry cake recipe is short and sweet. Prep time is short. And the cake itself is sweet. It is easy to make and even easier to eat. I would serve it for brunch with coffee, or for dessert topped with whipped cream and fresh fruit. Or go crazy and have it with some of Granny’s Drunken Fruit Salad!

Blueberry cake with fruit topping

Blueberry cake in progres
Two thoughts about the blueberries—

1. I have recently become obsessed with the Great British Baking Show. One important lesson I have learned is that when baking with fruit, you should always coat the fruit in flour so it does not sink to the bottom of the bake. The British bakers use the word bake for all baked goods. I think we should too. So when making this bake, it is important to coat the blueberries in flour before plunging them into the batter. Granny must have gotten the flour coating memo!
Blueberries coated in flour for blueberry cake batter.jpg
2. Use as many blueberries as you want. They add an extra level of juicy tartness to the bake. Speaking of juiciness, when I cook or bake something for other people, there is one comment that I have grown to hate. The taste testing scene goes a little something like this:
Me: Be honest, do you like it?
Taste Tester: (chewing and thinking) It’s really good. I like it. You know, it would be even better with a cup of coffee.
Me: (fake a smile and nod)
When I hear “it would be even better with a cup of coffee (or tea),” I hear “this is dry.” But this blueberry cake bake is an exception. It is a moist bake, and it really would be good with a cup of coffee. The recipe does not call for frosting, but you could frost it as you wish. Granny suggested a dollop of cool whip. Since Maddy and I made the blueberry cake together we decided to make a batch of whipped cream from Granny’s Old Fashioned Strawberry Shortcake recipe and dropped some on top. Granny was right again.
Blueberry cake from Grannys Recipe Box blog
Whipped cream for blueberry cake
We hope you make this blueberry cake. Maybe you could really treat yourself and have it with some homemade whipped cream AND a cup of coffee. Just this once, I won’t be offended. But please don’t try to tell me my chicken dinner would be even better with a hot cup of Joe. I would have a hard time smiling and nodding in silence.
Blueberry cake recipe card from Grannys Recipe Box blog.jpg
Blueberry Cake

This classic blueberry cake recipe is perfect for a summertime dessert! The recipe is easy and you'll love it with a cup of coffee or a dollop of whipped cream.

  • 3 T shortening I used crisco
  • 1 c sugar
  • 1 egg
  • 3/4 c milk
  • 1 3/4 c flour
  • 2 t baking powder
  • 1 1/2 c floured blueberries (Granny says to just use a box)
Whipped cream
  • 1 1/2 c heavy cream
  • 2 T sugar
  • 1/2 t vanilla
  1. Cream the shortening. Add sugar, then beat in the egg and milk.

  2. Add flour and baking powder. Mix.

  3. Flour berries with 1T flour and add to the batter. Mix and bake in a greased and floured 13x9 pan.

  4. Bake at 375 for 30 min or until cake tests done. 

  5. Serve with a dollop of cool whip or Granny's recipe for whipped cream.

For the whipped cream:
  1. Beat cream, sugar, and vanilla on medium until stiff.

Blueberry Cake Long Pin.jpg


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