Blueberry Cake

Mon, May 17, 2010

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This blueberry cake is easy to make and doubles as a breakfast coffee cake and sweet dessert. According to the notes on my mom’s recipe card, she found this recipe in the April 1977 issue of Sphere magazine and first made it for my family in July 1986. She made it for us many times after that and I have since pulled it out of the family archives to make for my boys.

Blueberry Cake

Recipe Type: Coffee Cake

Author: Itsy Bitsy Foodies

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 8+

This moist blueberry cake doubles as a breakfast coffee cake and a sweet dessert.

Ingredients

Blueberry Cake
1/2 cup butter
1 cup sugar
2 eggs
1/2 cup milk
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 cup blueberries (I use frozen blueberries.)
1 Tbsp flour
Lemon Glaze
1 cup powdered sugar
2 Tbsp milk
2 tsp lemon juice

Instructions

Blueberry Cake

Cream the butter and the sugar.
Add the eggs, milk and vanilla.
Mix in the flour and baking powder.
In a separate bowl, stir 1 Tbsp flour with the blueberries.
Fold the berries into the batter.
Pour the blueberry batter into a greased 9×9 pan and bake the cake at 350 degrees for 30-35 minutes, or until a toothpick comes out clean. If you use a 8×8 pan, bake the cake for an additional 15-20 minutes. If you use a 9×13 pan, bake the cake for roughly 20-25 minutes.
Let the cake cool in the pan and then pour the icing over the top.

Lemon Glaze