Blueberry Cake Recipe

Blueberry Cake


Blueberry jam and fresh or frozen blueberries make this a very blueberry cake. I made this in a small (6-cup) Bundt cake pan, but it could be baked in a 9-inch round cake pan or 8-inch square pan.

1 3/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
Dash nutmeg
1/2 teaspoon cinnamon
1 cup fresh or frozen blueberries
2 large eggs
1/2 cup blueberry jam
2/3 cup milk
1 1/2 teaspoons vanilla extract
5 tablespoons butter, melted

Grease and flour a small (6-cup) Bundt cake pan or a 9-inch round cake pan. Heat oven to 350°.
In a bowl, combine the flour, sugar, baking powder, salt, and spices; stir to blend. Clean blueberries and gently stir into the dry ingredients.

In a mixing bowl whisk eggs with the blueberry jam, milk, vanilla, and melted butter. Stir in the dry ingredients until well blended.

Spoon into the prepared pan; bake for 30 to 45 minutes, until a cake tester or pick inserted in the center comes out clean.

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