Made This Recipe? Add Your Photo
I seriously modified the Amish Blueberry Cake #23060 to result in this concoction. We loved it. The batter was light and fluffy and the cake moist and delicious. I frosted it with the buttercream version of white icing #16017, though frosting wasn't needed. Super yummy! Even better after sitting in fridge overnight.
- Cream butter and sugar together. Add eggs, beat well. Sift together flour, salt and baking powder. Add a little flour to the mixture. Blend slowly, alternating liquids with flour.
- Wash blueberries. Toss with flour to coat. Fold carefully into mix.
- Pour into 9x13 pan. Bake at 325 for 45 minutes.