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It’s been quite awhile since I’ve shared a recipe on here, so I decided that today’s the day, and what could be better to share than my favorite blueberry cake!
As you know, recently Pablo and I have been trying to stick to a low carb diet. Since we’ve been steering clear of carbs and sugar, desserts have obviously been out for the most part.
BUT . . .
We had my sister and her family over for a meal last week – and I HAVE to make dessert when we have guests over! 😉
So, I jumped at the opportunity to make this blueberry cake. It’s my mom’s recipe and I have to make it at least once a year, usually more. This blueberry cake is deliciously moist, super full of blueberries and has an amazing streusel topping. What’s not to love?
I could go on and on about this yummy cake but the purpose of this post is really just to share the recipe with you so you can try this yummy blueberry cake for yourself!
For this recipe (and many others) I used my favorite pyrex baking dish. I love that it comes with a cover that I can pop on top later to keep any leftovers fresh.
The Best Blueberry Cake
Ingredients
- 1 1/4 cup sugar
- 1 cup oil (or 1/2 cup oil and 1/2 cup unsweetened applesauce)
- 3 eggs
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 3 1/2 cups blueberries, fresh or frozen
- (For the topping:)
- 1/2 cup sugar
- 1/3 cup flour
- 1 tsp. cinnamon
- 1/4 cup cold butter, cut into small chunks
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix together the sugar, oil, eggs, and vanilla.
- In a separate bowl, mix together the flour, soda, cinnamon, and salt, then add to the wet mixture.
- Stir mixture until blended.
- Fold in the blueberries. Transfer the batter to a greased 9 x 13 baking dish.
- In a small bowl, mix together sugar, flour and cinnamon for the topping. Cut in the butter.
- Sprinkle the topping evenly over the cake batter. Bake for 45 min.
*Warning: this cake is very hard to stop eating. 😉
