My Family’s Favorite Cake

An easy recipe with lots of options

If I ask Ben, my daughter, or my grandchildren what they want me to bake, they will all say:

Blueberry Cake!

It’s always their first choice.

I printed the recipe from a website many years ago, but the page is so worn, torn, and stained that the website address is no longer visible. When my daughter and grandchildren lived with us, I made the cake several times each year, usually with little fingers helping me. When they were very young, our grandkids would stand on chairs to help me pour and mix. Making my Blueberry Cake was always a family affair!

Although this recipe has several ingredients, it comes together easily and requires no special equipment or utensils and is easily adaptable to ingredient changes.

I’ve substituted peaches for blueberries, and I’m sure raspberries, strawberries, and blackberries would also work well, but peaches and strawberries will need to be cut into small pieces.

The original recipe calls for low-fat yogurt, but I’ve successfully substituted full-fat yogurt and flavored yogurts like vanilla, lemon, and blueberry. When I had no yogurt on hand, I used sour cream.

This time, I substituted King Arthur’s Gluten-Free Measure for Measure Flour for half of the all-purpose flour in the original recipe, and I’ve also used cake flour in place of all-purpose.

Since Ben is diabetic, I substitute King Arthur’s Baking Sugar Alternative for half of the sugar.

Although blueberries are in season here in Florida, I find that my state’s blueberries are not as sweet as those from northern states. My go-to blueberries for baking are Wyman’s Frozen Wild Blueberries. Feel free to use fresh.

The original recipe did not call for flavor enhancements besides vanilla, but I prefer the cake with lemon and cinnamon added. I’ve also made it with cinnamon and no lemon. As I said, it’s a very flexible recipe.

Ingredients:

• 2 large eggs at room temperature
• .5 cup granulated sugar and .5 cup sugar substitute or one cup granulated sugar
• .5 cup of coconut or vegetable oil
• one tablespoon vanilla
• 2 tablespoons cinnamon
• 1/2 cup of King Arthur’s Lemon Cumbles or 2 tablespoons lemon zest
• one cup of lemon yogurt (or plain, vanilla, or blueberry or sour cream)
• one cup of gluten-free flour and one cup of all-purpose flour or 2 cups of all-purpose or cake flour
• 2 teaspoons baking powder
• one teaspoon of baking soda
• 2 cups of fresh or frozen blueberries — do not thaw frozen berries

Directions:

Preheat over to 375F (190C)

Spray a Bundt or tube cake pan with non-stick cooking or baking spray. If you want to use a sheet cake pan, you can find conversion information online, or you can check the cake every 15 minutes until you determine that it’s done.

In a large bowl, whisk the eggs and then add the sugar and continue whisking until combined.

Using a spoon, stir in the oil, vanilla, cinnamon, Lemon Crumbles or lemon zest, and yogurt until well mixed.

Add the flour, baking powder, and baking soda. Stir until fully combined.

Gently fold in the blueberries.

Pour into the prepared Bundt pan.

Bake for 35 to 40 minutes or until a tester comes out clean. The tester may have blueberry residue but shouldn’t have any batter on it.

Of course, you can glaze the cake if you want.

© Dennett 2024