This blueberry cake recipe is ultra easy to make. It is moist, tender and loaded in flavor. Top it with some whipped cream and you have the ultimate dessert.
This blueberry cake recipe comes from our friend Lyn @ me25705 on YouTube. She sent it to me and told me it is her husband’s favorite cake. I can see why. This cake is really pretty special.
We will be using blueberry pie filling for this cake so it can be made any time of the year. What a great treat.
This is what you are going to need for this delicious blueberry cake recipe:
2 cups (256 grs) white flour
1 3/4 cups (350 grs) white sugar
1/2 tsp. salt
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 cup vegetable oil
3 large eggs, lightly beaten
1 – 21 oz. can of blueberry pie filling
Heat your oven to 350 degrees. Prepare a bundt cake pan by buttering and flouring.
Place the flour, sugar, salt, baking soda, cinnamon and nutmeg in a large bowl. Mix it and form a well in the middle.
Add the oil, eggs and blueberry pie filling. Mix well but do not over-mix. Add the batter to the bundt pan and bake for 50 to 60 minutes — or when a cake pin comes out clean.
Remove from oven and cool down completely. Enjoy as is, with some cream cheese or with berries and cream.
FOR THE BERRIES:
2 cups hulled and sliced strawberries
2 cups blueberries
2 TBS confectioner’s sugar
1 tsp. balsamic vinegar
Place the berries and sugar in a bowl. Toss to mix well. Add the vinegar and mix some more. Set aside and serve on your cake with some whipped cream. Enjoy!
Cake no topping – CALORIES 466.39; FAT 20.46 grs (sat 3.18; mono 9.56; poly 6.56); PROTEIN 3.95 grs ; FIBER 2.12 grs; CARBS 67.83 grs; CHOLESTEROL 46.50 mg; IRON 1.66 mg; SODIUM 226.26 mg; CALCIUM 28.53 mg
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