Blueberry Cake(Beverly Slimm)
A moist, flavorful blueberry cake featuring warm spices and sweet blueberries, perfect for gatherings or as a delightful dessert for berry lovers. Easy to customize.
Ingredients
Instructions
- Mix shortening, sugar, eggs, milk, baking soda, flour, nutmeg, and cinnamon together.
- Add blueberries to the batter.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F for about 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of shortening, or try substituting half of the sugar with applesauce. You can also add a teaspoon of vanilla extract for added flavor. If fresh blueberries are unavailable, frozen blueberries work well; do not thaw them before adding to the batter. This cake is perfect for brunch or as a dessert alongside Chewy Blond Brownies.
Serving Suggestions
Serve the blueberry cake warm or at room temperature, optionally dusted with powdered sugar. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream. For a delightful brunch, consider serving it alongside a fresh fruit salad or Apricot Cream Cheese Delight(Salad). Coffee or tea complements this cake beautifully as well.
Storage & Reheating
Allow the blueberry cake to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. To reheat, warm individual pieces in the microwave for about 15-20 seconds or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Cake(Beverly Slimm) contains roughly 956 calories, with 8g protein, 85g carbohydrates, and 66g fat. It is an excellent source of calcium (27% of the Daily Value) and iron (23% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 483mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of blueberries?
Yes, you can substitute blueberries with other berries like raspberries or blackberries, or even chopped fruits like peaches or apples. Just ensure the fruit is fresh and adjust the sugar if the fruit is particularly sweet or tart.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. If the toothpick has wet batter on it, continue baking and check every 5 minutes until it's done.
Can I make this cake ahead of time?
Absolutely! You can bake the blueberry cake a day in advance. Once cooled, wrap it tightly and store it in the refrigerator. This allows the flavors to meld together beautifully, making it even more delicious when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).