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 350ºF. Grease and flour a 9x13 inch pan.

In a large bowl (or bowl of standing mixer), mix flour, salt, baking powder, and 1 1/3 cup sugar. In a medium bowl, mix oil, eggs, milk, and vanilla. Add wet ingredients to dry ingredients and mix well. Gently fold in 2 cups blueberries.

Spread batter in prepared pan. Top with additional 1 cup of berries, then cover evenly with the second measure of sugar (1/3 c).

Bake for 45-50 minutes. The top of the cake should be golden brown and be starting to crack just a bit.

Let it cool in the pan, then serve!

To preserve the crunchy top, cover with a dishtowel rather than plastic when storing.

Dessert blueberry cake dessert

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