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squares of blueberry cake on pedestal

Gram's Blueberry Cake

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

Ingredients
  

  • 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)

Instructions
 

  • 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.