Grandma Rose’S Blueberry Cake

This classic Grandma Rose's Blueberry Cake is the ultimate comfort food for warm summer afternoons or cozy autumn evenings. The secret to this recipe lies in the tender crumb and the burst of tart-sweet berries in every bite. By tossing the blueberries in a little flour before folding them into the batter, you ensure they stay suspended evenly throughout the cake rather than sinking to the bottom. The top is finished with a delightful sprinkle of cinnamon and sugar, which caramelizes slightly during baking to create a delicious, textured crust. It pairs perfectly with a cup of coffee or a scoop of vanilla ice cream. Simple, nostalgic, and irresistibly delicious, this cake is sure to become a family favorite.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 12

Calories: 2103.7

Dietary: Vegetarian

Description

This classic Grandma Rose's Blueberry Cake is the ultimate comfort food for warm summer afternoons or cozy autumn evenings. The secret to this recipe lies in the tender crumb and the burst of tart-sweet berries in every bite. By tossing the blueberries in a little flour before folding them into the batter, you ensure they stay suspended evenly throughout the cake rather than sinking to the bottom. The top is finished with a delightful sprinkle of cinnamon and sugar, which caramelizes slightly during baking to create a delicious, textured crust. It pairs perfectly with a cup of coffee or a scoop of vanilla ice cream. Simple, nostalgic, and irresistibly delicious, this cake is sure to become a family favorite.

Ingredients

1/2 pound SOFTENED BUTTER
2 cup SUGAR
4 EGGS
3 cup SIFTED FLOUR
3 teaspoon BAKING POWDER
1/2 teaspoon SALT
1 teaspoon VANILLA
1 cup MILK
2 cup FLOURED BLUEBERRIES
2 tablespoon SUGAR
1 teaspoon CINNAMON

Directions

1
Preheat oven to 350F (175C).
2
Line a 9x13 inch baking pan with aluminum foil, leaving overhang on the sides for easy removal.
3
In a large bowl, cream together the softened butter and 2 cups of sugar until light and fluffy.
4
Beat in the eggs one at a time, then stir in the vanilla extract.
5
In a separate bowl, whisk together the sifted flour, baking powder, and salt.
6
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
7
Gently fold in the floured blueberries until evenly distributed.
8
Pour the batter into the prepared pan and smooth the top.
9
In a small bowl, mix together the remaining 2 tablespoons of sugar and 1 teaspoon of cinnamon. Sprinkle evenly over the top of the batter.
10
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
11
Allow the cake to cool in the pan on a wire rack before lifting it out using the foil overhang.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 2103.7kcal

% Daily Value *
Total Fat 55.1g85%
Saturated Fat 31.6g158%
Cholesterol 309.7mg104%
Sodium 3420.9mg143%
Total Carbohydrate 361.9g121%
Dietary Fiber 9.2g37%
Sugars 132.2g
Protein 39.3g79%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blueberry, cake, dessert, baking, berries, vanilla, cinnamon, easy, homemade, summer, comfort food, family recipe, fruit cake, sheet cake, moist, classic, tea time, snack, breakfast

Read it online: https://www.chefs-mate.com/recipe/grandma-roses-blueberry-cake/