Lorna’s Best Blueberry Cake

You will love this cake! It is quick and easy to make, travels well and is perfect for summer picnics and potlucks!

In the farmstand: blueberries


  • 3 Cups all purpose flour
  • 1 1/3 cup - plus an additional 1/3 cup for topping cake sugar
  • 1/2 tsp. salt
  • 4 tsp. baking powder
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup milk
  • 1 tsp. vanilla
  • 3 cups blueberries


  • Heat oven to 350 degrees - grease and flour a 9x13 inch pan
  • Mix flour, salt, baking powder, and 1 1/3 cup sugar together in a large bowl (or bowl of standing mixture)
  • Mix oil, eggs, milk, and vanilla in a medium bowl
  • Add wet ingredients to dry ingredients, mix well
  • Gently fold in 2 cups blueberries
  • Spread batter in prepared pan
  • Top batter with additional 1 cup of berries
  • Evenly coat top of batter with the second measure of sugar (1/3C)

Bake at 350 for 45-50 minutes. The top of the cake should be golden brown and be starting to crack just a bit. Let cool in pan and serve!
To preserve the crunchy top, cover with a dishtowel rather than plastic when storing.

Dessert blueberry cake dessert

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