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Blueberry Graham Cake recipe

Nutty graham cracker crumbs contributeboth flavor and texture to this richly dense cake, bursting withantioxidant-rich blueberries.

Recipe: Blueberry GrahamCake

1/2 cup butter or margarine
1 cup granulated sugar
3 large eggs
3/4 cup milk
1 pint fresh or frozen blueberries (if frozen, thaw anddrain)
1 cup all-purpose flour1 1/2 cups graham cracker crumbs
1 teaspoon baking powder
1 teaspoon baking soda
Sweetened whipped cream or topping for garnishAdditional blueberries, lightly sweetenedfor garnish

  • Preheat oven to 375°F (175°C).Grease and flour an 8-inch springform baking pan; set aside.
  • In large mixing bowl, cream butter andsugar together until light and fluffy. Beat in eggs, one at atime. Stir in milk.
  • Combine blueberries, graham cracker crumbs,flour, baking powder and baking soda. Add all at once to eggmixture and beat until smooth.
  • Pour batter into prepared baking pan.Bake for 50 to 60 minutes, or until top is richly browned. Coolcompletely on wire rack.
  • Garnish cake slices with dollops of sweetenedwhipped cream and sweetened blueberries.

    Makes 8 servings.


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  • Comments

    1 Comment


    However, if you ve already made your Blueberry Crunch No-Bake Cake, the author said that the recipe is very forgiving and the missing 2 ounces of cream cheese shouldn t cause any problems. If you used prepackaged graham cracker crumbs could you tell me how much you would use?

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