Grandma Rose's Blueberry Cake
Submitted by storm
Grandma Rose’s blueberry cake folds flour-coated blueberries into a buttery sheet cake topped with cinnamon sugar. Old-fashioned family recipe that serves 24, perfect for potlucks.
YIELD
24 servingsPREP
15 minCOOK
45 minREADY
2½ hrsGrandma Rose’s blueberry cake is the family-recipe-card kind of cake that fed entire neighborhoods. A tender butter-based sheet cake gets loaded with two cups of fresh blueberries and topped with a cinnamon-sugar crust that bakes into a fragrant, slightly crunchy top. It serves 24 generous squares, making it the right cake for potlucks, church suppers, and family reunions where everyone needs a slice.
The flour-coating trick for the blueberries is Grandma Rose’s wisdom worth remembering. Tossing the berries in a few tablespoons of flour before folding them into the batter creates a thin coating that suspends them throughout the cake instead of letting them sink to the bottom. Skip this step and all your blueberries end up in a wet purple layer on the bottom while the top stays plain.
Lining the pan with aluminum foil is the second piece of family wisdom. The note explains it well: foil prevents the cake from tearing if any berries stick, working better than greasing the pan. Once the cake is fully cool, you can lift the entire cake out by the foil overhang, then peel the foil away for clean cutting.
Use fresh blueberries when possible. Frozen work but bleed purple streaks through the batter even when flour-coated. If you must use frozen, don’t thaw, toss them straight from the freezer into the flour coating.
The cinnamon-sugar topping caramelizes into a sweet, slightly crunchy crust during baking, the kind of detail that makes a homemade cake feel special even when it’s based on pantry ingredients.
Pro Tips
- Use room temperature butter, eggs, and milk for the smoothest batter
- Sift the flour, packed flour makes a dense, gummy cake
- Don’t overmix once the flour goes in, this is the most common cause of tough cake
- Let cool completely before removing from foil, hot cake tears
Variations
- Sub fresh raspberries, blackberries, or chopped strawberries
- Add a teaspoon of lemon zest to brighten the blueberry flavor
- Drizzle the cooled cake with a simple lemon glaze for a finishing touch
Ingredients
Directions
Mix together butter, 2 cups sugar, 4 eggs, baking powder, salt, vanilla and milk.
Add flour and mix well. fold in the floured blueberries.
Line a 9 inch x 13 inch pan with aluminum foil.
Pour the batter into the pan and sprinkle the top with mixture of 2tb sugar and 1 teaspoon cinnamon.
Preheat oven to 350℉ (180℃).
Bake for 45 minutes.
Remove from pan.
Allow to cool before removing aluminum foil.
Note: coating the blueberries with flour stops them from sinking in the batter.
The aluminum foil prevents the cake from pulling apart if any of the berries stick, this proves out to be better than greesing the pan.
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