Prep 15 mins
Cook 1 hr 10 mins
This recipe was given to me by a member of my quilt guild. It is super moist and very tasty. I took this cake to church and several people asked for the recipe.
- 1 cup margarine
- 2 1⁄4 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 cups blueberries
- Mix butter, sugar, eggs and vanilla together. Mix flour, baking powder, and salt together. Reserve 1/2 cup of flour. Add the remaining flour to the sugar/egg mixture. Stir till mixed. Add the remaining 1/2 cup flour and the blueberries. You want the flour to coat the blueberries so they will not get too mushy.
- Be sure to grease the Bundt cake pan very well with shortening and coat with flour so that it will come out of the pan easily. Bake at 325°F for 1 hour and 10 minutes in a Bundt pan. According to your oven you may have to cook the cake about five minutes longer. Let it sit about 15-20 minutes before you take it out of the pan.
Excellent cake. Like paige175, I used frozen blueberries too. It was lovely and moist and a big hit with the folks at work - some of them have asked me to make it again.
Everyone loved this cake. Used frozen blueberries and came out great, very easy recipe. I will definetly make this again!
This came out very moist and was complimented by all. Rather than baking in a bundt pan though I made mine in a 9 x 13 and it still took about an hour to bake. Just for appearances sake I would like to do a crumb topping next time.