Blueberry Cake

A moist, delicious cake studded with blueberries.


12 servings


1/2 cup solid vegetable shortening
1 1/3 cup granulated (white) sugar
2 large eggs, slightly beaten
2 teaspoon vanilla extract
3 cups all-purpose flour
6 teaspoons baking powder
1 teaspoon salt
1 1/2 cup whole milk
1/2 cup all-purpose flour
1 1/2 cups blueberries


Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with Pan Release or cooking spray.

In a large mixing bowl, cream together shortening and sugar. Add egg and vanilla. Beat until blended. Add flour, baking powder and salt alternately with milk. Beat until well blended.

In a small mixing bowl, add 1/2 cup flour to the blueberries. Then add to batter. Stir until blended.

Pour the batter immediately into the greased pans and sprinkle with sugar.

Bake for 45 to 50 minutes, or until toothpick inserted in center comes out clean. Place pan on wire cooling rack until cool.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 50 minutes

Nutritional Information

Amount per serving: unavailable

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