Best 7 Old Fashioned Blueberry Cake Recipes

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In the realm of delectable desserts, few treats evoke nostalgia and comfort quite like an old-fashioned blueberry cake. With its tender crumb, sweet and juicy blueberries bursting in every bite, and that signature streusel topping, this classic dish has a special place in the hearts of bakers and dessert enthusiasts alike. Whether you're looking to recreate a cherished family recipe or explore a new culinary adventure, embarking on a journey to discover the best old-fashioned blueberry cake recipe is an experience that promises delightful moments and lasting memories.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE BLUEBERRY CAKE



Simple Blueberry Cake image

Wild blueberries and a crunchy brown sugar and cinnamon topping flavour this easy cake. Enjoy it plain, or top each serving with lightly sweetened whipped cream or a scoop of ice cream.

Categories     Desserts & Sweets

Time 1h

Yield Serves: 12

Number Of Ingredients 12

1 cup ( 250 mL ) packed brown sugar
1 tsp ( 5 mL ) ground cinnamon
2 tbsp ( 30 mL ) melted butter
½ cup ( 125 mL ) butter, softened
1 cup ( 250 mL ) granulated sugar
2 eggs
1 tsp ( 5 mL ) vanilla
2 cups ( 500 mL ) all-purpose flour
2 tsp ( 10 mL ) baking powder
¾ tsp ( 4 mL ) salt
⅔ cup ( 170 mL ) milk (1%)
2 cups ( 500 mL ) wild, fresh or frozen blueberries

Steps:

  • Topping
  • Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.
  • Cake
  • Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.
  • Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
  • Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
  • Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.

Nutrition Facts :

OLD FASHIONED BLUEBERRY CAKE



Old Fashioned Blueberry Cake image

This is an old recipe I got from my grandma at Christmas time. I had forgotten all about this cake until she made it for the holidays. It is very fruity and delicious. NOTE: Do not rinse blueberries until ready to use them.

Provided by mommyoffour

Categories     Healthy

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons sugar
2/3 cup water
2 cups fresh blueberries, rinsed and drained
1 cup butter
2 cups sugar
4 eggs, beaten
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon salt
1 cup seedless raisin
1 cup apricot preserves
3 cups flour
2 teaspoons baking soda
1/2 cup buttermilk
confectioners' sugar

Steps:

  • Combine 2 T. sugar and water, pour over the blueberries and allow to stand 30 minutes.
  • Cream butter and sugar until light and fluffy.
  • Add eggs, cinnamon, nutmeg, cloves, salt, blueberry mixture, flour, raisins and preserves.
  • Beat at medium speed until well blended.
  • Desolve baking soda in buttermilk; add to batter and mix well, but do not overbeat.
  • Pour batter into 3 greased and floured 8 inch round cake pans.
  • Bake at 350 for 25 to 35 minutes, or until cake tester comes out clean.
  • Remove from pans and cool on wire racks.
  • Sprinkle with powdered sugar between layers and on top of cake.

BLUEBERRY CAKE DOUGHNUTS



Blueberry Cake Doughnuts image

These are my favorite doughnuts ever. I've had an emotional attachment to them since I was living and working in Washington, D.C. I was super poor and there was a bakery stall in Eastern Market right on my way to work that would sell me two-day-olds for 50 cents, and I'd eat them while riding my bike to work. Oh, the salad days. I'll even eat the 7-Eleven ones in a pinch. I just love a blueberry cake doughnut. I've tried to sneak this doughnut onto the menu of every restaurant I've ever worked at. -Duff

Provided by Duff Goldman

Categories     dessert

Time 1h5m

Yield 2 dozen regular doughnuts or 48 mini doughnuts

Number Of Ingredients 17

Nonstick cooking spray
1/3 stick butter, softened
1 cup sugar
Pinch of kosher salt
1 teaspoon pure vanilla extract
1 cup cake flour
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 extra-large eggs, plus 1 egg yolk
1 pint (2 cups) frozen blueberries, thawed
1 cup buttermilk
Basic Sugar Glaze, recipe follows
3 cups powdered sugar
1/2 cup milk
Pinch of kosher salt
1 tablespoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
  • In a separate bowl, whisk together the flours, baking soda, and baking powder.
  • Add the eggs and yolk to the mixer and cream until blended.
  • In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
  • Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
  • Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
  • When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside.
  • In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).

OLD-FASHIONED BLUEBERRY MUFFINS



Old-Fashioned Blueberry Muffins image

AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 muffins.

Number Of Ingredients 9

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
3/4 cup fresh or frozen blueberries

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

FRESH BLUEBERRY CAKE



Fresh Blueberry Cake image

This is a DELICIOUS blueberry cake made with fresh blueberries! It is great with confectioners sugar or whipped cream on top!

Provided by Cheligurl

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
1 cup white sugar
¼ teaspoon salt
⅓ cup shortening
¾ cup milk
1 egg
1 teaspoon lemon zest
1 cup blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch pan.
  • Sift flour, baking powder, sugar, and salt together in a large bowl. Beat shortening in a separate bowl until creamy; stir into flour mixture, alternating with milk. Beat flour-shortening mixture until mixed, about 2 minutes. Add egg and beat until mixed, about 1 minute.
  • Combine lemon zest with blueberries in a bowl; fold into batter. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 52.9 g, Cholesterol 25.1 mg, Fat 10 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 213.5 mg, Sugar 28 g

MELT IN YOUR MOUTH BLUEBERRY CAKE



Melt In Your Mouth Blueberry Cake image

This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  • Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
  • Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
  • In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
  • Bake for 50 minutes, or until cake tests done.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g

AMISH BLUEBERRY CAKE



Amish Blueberry Cake image

This is a lovely cake to make with fresh blueberries, serve with a little whipped cream on top and enjoy!

Provided by Danielle in New Ham

Categories     Breads

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
1 cup milk
1 cup blueberries

Steps:

  • Cream butter, add sugar a little at a time, add eggs, some of the flour sifted with salt and baking powder, blend slowly adding milk and rest of flour,wash blueberries add to batter pour into 9x13 baking pan bake at 325 degrees for 45 mins.

Nutrition Facts : Calories 481.8, Fat 19, SaturatedFat 11.2, Cholesterol 116.9, Sodium 528.6, Carbohydrate 71.2, Fiber 1.7, Sugar 36, Protein 8.1

Tips:

  • Use fresh blueberries: Using fresh blueberries will give your cake the best flavor and texture. If you don't have fresh blueberries, you can use frozen blueberries, but be sure to thaw them before using.
  • Don't overmix the batter: Overmixing the batter will make your cake tough. Mix the batter until the ingredients are just combined.
  • Grease and flour the cake pan: This will help to prevent the cake from sticking to the pan.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This old-fashioned blueberry cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, fluffy texture and sweet blueberry flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this old-fashioned blueberry cake a try. You won't be disappointed!

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