Today I’m sharing a recipe that is near and dear to my heart, my Gram’s Blueberry Cake. I was blessed to have my grandmother in my life for 53 years. Sadly we lost her last September, she was 95 years old. This week marks the 1 year anniversary of her passing and she has been on my mind more than usual. I thought I would honor her memory her by sharing one of her favorite recipes.

a photo of me and my grandmother.

My Gram:

My grandmother wouldn’t think of arriving at someones home or an event without something in hand. This blueberry cake was one of her go to’s for any occasion and it quickly became everyone’s favorite. I often wonder how many times this cake was hand delivered to a friend, a new neighbor, a family 4th of July party, a church gathering or a baby shower.

I know she often served this blueberry cake at her home as well. My gram was the ultimate hostess with sandwiches and tea ready to go when anyone came to visit. Linen napkins, doilies, china and silver with the table set with a perfectly ironed table cloth. Her home always smelled of fresh laundry, so much so I always wondered if maybe the clothes dryer vent was somehow routed incorrectly into the house instead of out 🙂 I love this memory. My Gram lived her entire adult life in the same home, a tiny little cape here in Massachusetts that was warm and inviting to all – I loved that house and thankfully have lots of wonderful memories of my time spent there with my Gram.

squareds of blueberry cake on pedestal

A Special Gift:

About a week after my Grandmother passed I received a tea towel in the mail from my Aunt Andrea. It has my Grandmother’s hand written Blueberry Cake recipe on it – oh did it make me cry! It still makes me teary when I look at it, but in a good way, tears due to so many wonderful memories. This tea towel has become one of my favorite features on my new baking station where it is displayed (not used :)). Today, on the anniversary of her passing I pulled the tea towel down and made (for the first time) Gram’s Blueberry Cake.

blue berries with the tea towel that has my gram handwritten recipe on it

I stopped at our local farm stand to get a pint of fresh blueberries. Aside from the blueberries this recipe requires very basic ingredients that most will have on hand. I started by rinsing the berries in my Berry Bowl from Crate and Barrel. I then measured the dry ingredients.

a collection of ceramic bakeware

The wet ingredients were measured and put aside with the blueberries. (full instructions are included in the recipe card below)

dry ingredients measure out in bowls
wet ingredients measured out in bowls

This recipe calls for sugar mixed with nutmeg for the topping. To mix this I took the small mixing bowl from my crate and barrel ceramic mixing bowl set, I measured the sugar and then pulled the nutmeg from my chalkboard spice jar drawer. This mixture gets sprinkled on top of the batter right before it is placed in the oven.

About this cake:

I have had this cake a number of times, however it has been awhile. From the first bite I was immediately reminded of how yummy it is. It is wonderfully moist with just enough sweetness to offset the tart blueberries. The sugar topping adds a welcomed crunch and the hint of nutmeg is both unexpected and delightful!

squares of blueberry cake on pedestal

Gram’s Blueberry Cake

One of my Grandmother's favorite recipes.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert


  • 3 cups all purpose flour
  • 2 cups granulated Sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 pint fresh blueberries
  • 1/2 cup granulated sugar (for topping)
  • 3/4 tsp ground nutmeg (for topping)


  • Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl combine flour, sugar, baking powder and salt. Stir them with a whisk.
    dry ingredients in a bowl
  • Add eggs, oil and milk to the dry ingredients. Mix well using a whisk.
    adding wet ingredients
  • Gently fold the Blueberries into the mixture. The batter will seem thick.
    adding blueberries to batter.
  • Grease a 9 x 13 baking pan with butter or cooking spray to keep the cake from sticking to the pan. Spoon batter into the prepared baking pan.
    Cake mix in greased 9 x 13 baking pan
  • In a small bowl, combine sugar with nutmeg. Stir them with a whisk.
    sugar and nutmeg topping
  • Sprinkle sugar/nutmeg mixture on the top of the batter.
    sprinkle sugar nutmeg mixture on batter in pan.
  • Bake at 350 degrees Fahrenheit for 50 minutes. Allow the cake to cool before cutting.
    finished cake
  • Serve as desired. Store leftover cake covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Or, freeze leftover cake for up to 3 months.

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I hope you give this recipe a try! If you love to bake or just love sweets, you may also like my Best Rosemary Butter Cookies recipe!

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  1. Stephanie,
    First, thank you for sharing a family recipe. I can’t wait to make it. Next, the picture of you and your Gram is so sweet and I enjoyed reading your story about her Blueberry Cake. I know you must miss her but you’re so fortunate to have had so much time with her to create such loving memories. For as long as you have memories, Gram will live on in your heart. Thank you again for such a heartwarming story.

    1. Thank you so much Carolyn, your words mean a lot! She was very special and I’m truly lucky to have had her for as long as I did!

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