Heirloom Blueberry Cake

My mother has been making this cake for over 40 years and it is always a crowd pleaser! The ingredients are from the original recipe. I have had good success with substituting Splenda® for half the sugar and using egg whites instead of the whole eggs. Frost, if desired. I use vanilla frosting and dust with cinnamon-sugar.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 269 Calories

Ingredients

• 2 eggs
• 2 cups white sugar
• ½ teaspoon salt
• ½ cup vegetable oil
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 1 cup buttermilk
• 1 tablespoon baking powder
• 2 cups blueberries

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Mix sugar, vegetable oil, eggs, salt, cinnamon, buttermilk, flour, baking powder, and blueberries, stirring after each addition, in a large bowl. Pour batter into prepared baking dish.

Step 3

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.