Moist Blueberry Cake
Recipe: #108
September 11, 2011
Categories: Desserts, Cakes, Blueberry, Baby Shower, Birthday, Brunch, Easter, Fathers Day July 4th, Labor Day, Mothers Day, New Years, Picnic, Potluck, Oven Bake, Vegetarian, Kosher Dairy, more
"A KC favorite! I most always make this using blueberries and cranberries, this is one of my favorite cakes, in place of the cinnamon/sugar topping a white glaze can be drizzled on top. This cake stays moist for days but don’t worry it won’t last that long, yes it is that good!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (132.5 g)
- Calories 382.3
- Total Fat - 12.3 g
- Saturated Fat - 7.4 g
- Cholesterol - 65.6 mg
- Sodium - 310 mg
- Total Carbohydrate - 60.5 g
- Dietary Fiber - 1.6 g
- Sugars - 42.2 g
- Protein - 8.8 g
- Calcium - 245.4 mg
- Iron - 0.7 mg
- Vitamin C - 4.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F (set oven rack to second lowest position).
Step 2
Grease a 13 x 9-inch baking pan.
Step 3
In a small bowl combine the flour with next 3 ingredients.
Step 4
In a medium mixing bowl beat melted butter with cream cheese, sugar and vanilla until combined (about 2 minutes).
Step 5
Add in eggs; beat for 3 minutes.
Step 6
Mix in the flour mixture on low speed until just combined.
Step 7
Using a wooden spoon mix in the blueberries (the mixture will be very thick!).
Step 8
Spread into baking pan.
Step 9
In a small bowl combine 1/3 cup sugar with cinnamon, then sprinkle over the batter.
Step 10
Bake for 50-60 minutes or until cake tests done.
Tips
No special items needed.
2 Reviews
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