Total Time
1hr 25mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
Most Helpful

5 5

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.

5 5

Everyone loved this cake. Used frozen blueberries and came out great, very easy recipe. I will definetly make this again!

5 5

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.