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!
- 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.