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Double Blueberry Cake

User Rating 5 Star Rating (4 Reviews)

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Blueberry Cake

Blueberry Cake

D. Rattray
Blueberry jam and fresh or frozen blueberries make this a very blueberry cake. I made this in a small (6-cup) Bundt cake pan, but it could be baked in a 9-inch round cake pan or 8-inch square pan.

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Dash nutmeg
  • 1/2 teaspoon cinnamon
  • 1 cup fresh or frozen blueberries
  • 2 large eggs
  • 1/2 cup blueberry jam
  • 2/3 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 5 tablespoons butter, melted

Preparation:

Grease and flour a small (6-cup) Bundt cake pan or a 9-inch round cake pan. Heat oven to 350°.

In a bowl, combine the flour, sugar, baking powder, salt, and spices; stir to blend. Clean blueberries and gently stir into the dry ingredients.

In a mixing bowl whisk eggs with the blueberry jam, milk, vanilla, and melted butter. Stir in the dry ingredients until well blended.

Spoon into the prepared pan; bake for 30 to 45 minutes, until a cake tester or pick inserted in the center comes out clean.
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User Reviews

Reviews for this section have been closed.

 5 out of 5
GREAT CAKE!, Member KIMBERLYAKELLEY

I LOVE THIS CAKE, LOVE IT EVEN MORE WARM OUT OF THE OVEN WITH VANILLA ICE CREAM. CAN'T HAVE TOO MANY BLUEBERRIES, :) WILL DEFINATELY MAKE AGAIN, AND AGAIN! THANKS FOR SHARING RECIPE.

0 out of 0 people found this helpful.

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