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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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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. Ingredients:
2 cups white sugar |
1/2 cup vegetable oil |
2 eggs |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1 cup buttermilk |
3 cups all-purpose flour |
1 tablespoon baking powder |
2 cups blueberries |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.
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