Moist Blueberry Cake
September 11, 2011
Categories: Comfort Food, Desserts, Cakes, 13x9 Sheet, Dairy, Fruit, Blueberry, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Summer, Winter, Oven Bake, Vegetarian, Make it from scratch, Spring, 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!"
- 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
Preheat oven to 350 degrees F (set oven rack to second lowest position).
Grease a 13 x 9-inch baking pan.
In a small bowl combine the flour with next 3 ingredients.
In a medium mixing bowl beat melted butter with cream cheese, sugar and vanilla until combined (about 2 minutes).
Add in eggs; beat for 3 minutes.
Mix in the flour mixture on low speed until just combined.
Using a wooden spoon mix in the blueberries (the mixture will be very thick!).
Spread into baking pan.
In a small bowl combine 1/3 cup sugar with cinnamon, then sprinkle over the batter.
Bake for 50-60 minutes or until cake tests done.
Tips & Variations
No special items needed.