This Old Fashioned Blueberry Cake is one of my most cherished recipes.
Disclosure: I was given a gift card to order spices as compensation for this post, however as always all thoughts and opinions are my own.
When I was 12, I spent a lot of time with my (great) Aunt Toni. That summer she taught me how to make her perfect apple pie and this scrumptious Blueberry Cake.
I love the simplicity of this recipe. It’s a simple cake batter laced with fresh blueberries and topped with a cinnamon-crusted streusel topping.
Since this recipe is fairly simple, it makes a big different when you use top-quality ingredients.
When I made this cake, I used Madagascar Vanilla Extract and Indonesian “Korintje” Cassia Cinnamon from The Spice House. This stuff was incredible! I was blown away by how much more flavorful these spices were compared to my everyday spices.
Once you try The Spice House…you just may fall in love with their quality, pricing and friendly service! I certainly did!
Here’s an interesting fact I learned…there is a reason vanilla is the second most expensive spice in the world…did you know it can take up to 8 years to harvest a vanilla bean start to finish?
It really makes a big difference when you use high quality ingredients, such as vanilla and cinnamon from The Spice House. I highly recommend it!
Some of the other spices I’ve tried from The Spice House include:
- Little Italy “New York City” Style Italian Herb Blend
- Italian Salad Dressing Seasoning Base
- Gary Wiviott’s Barbecue Rub (this was incredible rubbed on pork chops then grilled!)
- Dried ginger root from China
Here’s the recipe for Aunt Toni’s Old Fashioned Blueberry Cake:
Old Fashioned Blueberry Cake
3/4 cup sugar
1/4 cup shortening
1 teaspoon vanilla
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries, cleaned
1/2 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 cup butter, softened
- Preheat oven to 375 degrees and butter and flour a 9×9 baking dish.
- In a large mixing bowl, cream together sugar and shortening.
- Stir in vanilla, egg and milk until combined.
- Sift together flour, baking powder and salt.
- Add dry ingredients into the wet ingredients and stir until just combined. Be careful not to over-mix the batter.
- Gently fold in the blueberries.
- Pour batter into prepared 9×9 baking dish.
- In a medium bowl, combine remaining sugar, flour, cinnamon and butter.
- Blend together with a fork until all of the ingredients are crumbly.
- Sprinkle the cinnamon mixture over top of the cake batter.
- Bake for 45-50 minutes, or until a cake tester inserted into the center of the cake comes out clean.
FREE 10 Must Have Easy Recipes eBook!
Thank you so much for visiting It Is a Keeper! Make sure you grab your FREE eCookbook
10 Must Have Easy Recipes for Busy Cooks