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Blueberry Cake
Servings:
Serves 8 to 10 as an appetizerPrep Time:
10 minutesCook Time:
45 minutes
Ingredients
This easy snacking cake, packed with fresh blueberries, would be just as delicious with a dollop of yogurt for breakfast as it would with a scoop of vanilla ice cream for dessert.
2 cups sugar
1 cup vegetable oil
2/3 cup whole milk
2 tsp. vanilla extract
4 large eggs
3 cups all-purpose flour
2 tsp. baking powder
2 to 3 cups blueberries
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F. In a large bowl, whisk sugar, oil, milk, vanilla and eggs. In a medium bowl, combine flour and baking powder.
Add dry mixture to bowl with wet mixture and mix until combined. Fold in blueberries. Pour into a greased 9x13" pan.
Bake 40 to 45 minutes, checking cake frequently for doneness - keeping in mind if it's brown on top, it might not be cooked through. Dust top with confectioners' sugar.
Source: Hannaford fresh Magazine, July August 2024
Nutrition
| Nutritional Facts | |
| Servings | Serves 8 to 10 |
| Base Nutrients | |
| Calories | 680 kcal (34%) |
| Calories from Fat | 279 kcal (0%) |
| Total Fat | 31 g (48%) |
| Saturated Fat | 6 g (30%) |
| Cholesterol | 105 mg (35%) |
| Sodium | 140 mg (6%) |
| Total Carbohydrates | 93 g (31%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 9 g (15%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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