Grandma Rose's Blueberry Cake
Grandma Rose's Blueberry Cake recipe
Yield
24 servingsPrep
15 minCook
45 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
sugar
|
|
| 1 | cup |
milk
|
|
| 4 | large |
eggs
|
|
| 2 | cups |
blueberries
floured |
|
| 3 | cups |
all-purpose flour
sifted |
|
| 2 | tablespoons |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
softened |
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 4 | large |
eggs
|
|
| 473 | ml |
blueberries
floured |
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
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.
