Blueberry Cake

You know how you come across a recipe that turns out so well, it becomes your new go-to? Well this recipe for Blueberry Cake fits that bill. Being that we are in the beginning of the blueberry season, I thought that I would feature a recipe for a blueberry cake. Jeff loves this cake and describes it as “moist, sweet and fruity.” The cake is dairy free, and can be prepared with or without frosting.



  • Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan.
  • 1/3 cup orange juice
  • 4 large eggs
  • 3/4 cup canola or vegetable oil
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin


Blueberry Filling:

  • 3 cups fresh or one 10-ounce bag frozen blueberries
  • 1 tablespoon sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon ground ginger



  • Beat together until smooth-
  • 1 stick of unsalted margarine
  • 2 cups icing sugar
  • 2 tablespoons fresh lemon juice



1. Preheat over to 375 degrees F. Grease and flour a 9×13-inch baking pan.

2. To make the cake: Whisk together the orange juice, eggs, oil, and vanilla in a large bowl. Add the sugar, flour, baking powder, salt, cinnamon, ginger, and cumin and mix well. The batter will be very thick.

3. To make the filling: Place the blueberries, sugar, flour, and ginger in a medium bowl and toss to combine.

4. Using a silicone spatula, spread half of the batter into the prepared baking pan. Scatter the blueberry mixture and any sugar and flour remaining at the bottom of the bowl all around the batter. Scoop up the remaining batter and, a little at a time, drop it on top of the blueberry layer. You may not have enough batter to completely cover the blueberry layer; just do your best and spread very gently.

5. Bake for 55-60 minutes or until a skewer inserted in the cake comes out clean. Watch carefully for early browning and lightly tent with tin foil. Let cool for 10 minutes in the pan.

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