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    You are in: Home / Baking / Blueberry Cake Recipe
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    Blueberry Cake

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on July 16, 2010

      I found this to be very good, however the directions were less than clear. Use a 8x8 pan and just add dry ingredients and milk alternately. filling the bottom with blueberries were too much for our taste and I should have used more sprinkled sugar as it gives a nice crust.

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    • on July 09, 2007

      This was yummy, more of a blueberry crisp type dish than a cake. I served mine with cool whip topping. It worked well with the blueberries I had because they were rather large and tart but after being sprinkled with sugar and baked with the batter and topped with cool whip they were nice and sweet! great recipe!

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    • on November 15, 2006

      excellent, moist, not too sweet...a winner!

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    • on April 18, 2004

      Well you sure had me fooled!!This looked awfull when I put it in the oven. The instructions leave a lot to be desired, very vague! For one thing it says "pour" over berries, my batter was so thick and kinda gummy there was no way to pour it, had to spoon it on and then spread it with a spatula, and then it didn't want to be spread, it actually sprung back, very frustrating; I finally got disgusted and threw it in the oven anyway, thinking I would have to throw it out or maybe I could save the blueberries at least. What a surprize when I took it out, it didn't look absulutely wonderfull but not bad and the top was golden and looked very edible. So I took your advice and turned it out onto a plate and made an up side down something or other of it. I would never call it a cake, it's kinda like blueberries with a biscuit top/bottom. Of course I had to have a taste before dinner,(just in case), it tastes great!! I will whip some whipping cream for the top for dinner, it will look great!!and will taste great too, surprize, surprize!!

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    • on March 23, 2004

      Oh my this is really really good! Its even better than Duncan Hines blueberry muffin mix! It doesn't say what to do with the lemon juice so I just omitted it and used equal amount of water in the batter and it was still perfect! I will definitely be making this again!

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    • on January 13, 2003

      I can't believe it, but I forgot to mention that this cake can be an upside down cake if you prefer. After cooking, cool untill warm, then run a knife around the edge of the pan, to loosen the cake, and flip onto desired dish.

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    Nutritional Facts for Blueberry Cake

    Serving Size: 1 (576 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1872.4
     
    Calories from Fat 562
    30%
    Total Fat 62.4 g
    96%
    Saturated Fat 17.4 g
    87%
    Cholesterol 228.5 mg
    76%
    Sodium 2022.4 mg
    84%
    Total Carbohydrate 301.5 g
    100%
    Dietary Fiber 5.0 g
    20%
    Sugars 150.8 g
    603%
    Protein 29.6 g
    59%

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