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June’s Blueberry Cake
At a Glance
- Prep
- 10 minutes
- Cook
- 45 minutes
- Servings
- 1 9x13-inch cake or similar, about 12 servings
Categories
- Dessert
- American
- Easy
Dietary
- Nut-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Wheat.
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Calories
431.5
per serving
5178 for selected servings
Fat
18.1g
per serving
217g for selected servings
Sugar
38g
per serving
456g for selected servings
Protein
6g
per serving
72g for selected servings
Carbohydrates
62.8g
per serving
754g for selected servings
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
From the CFiander Family Collection: A delightful blend of sweetness and warmth, adorned with plump blueberries. Optional cinnamon-sugar topping adds an extra touch of magic
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Ingredients
- 2 Cups of granulated sugar
- 1 Cup of margarine
- 4 egg(s)
- 1 Cup of milk
- 3 Cups of flour
- 3 Teaspoons of baking powder
- 1/2 Teaspoon of salt
- 1 Teaspoon of vanilla extract
- 2 Cups of blueberries
- 3 Teaspoons of granulated sugar (optional)
- 3 Teaspoons of cinnamon (optional)
Instructions
Preheat Preheat oven to 350F and grease baking pan
Mix Mix first 8 ingredients
Fold in Fold in the blueberries
Optional Sprinkle optional cinnamon sugar on top of batter prior to baking.
Bake Bake at 350F for 35-45 mins.
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