cinnamon blueberry cake cinnamon blueberry cake Israeli Kitchen The thick batter of this cinnamon blueberry cake yields a dense, moist texture and absolutely delicious taste. (Photo: Sarah F. Berkowitz)

Cinnamon blueberry cake

A moist, cinnamony white cake filled with sweet blueberry goodness.

  • Yield: 1 9x13 and 1 loaf cake
  • Prep time: 15 minutes
  • Cook time: 50 minutes

If there’s one cake recipe you save for special guests, this is it. The thick batter yields a dense, moist and absolutely delicious cake.

A heavenly aroma of cinnamon and blueberries will waft from your oven as it bakes, creating some serious cake karma in the house. Take that goodness and share it with friends and family, and keep in mind that leftovers freeze well, so no need to feel the pressure to polish this off in one day. (Wrap well and use within two months.)

The recipe yields two cakes – a large one for now, small one for later. Or vice versa, depending on your level of self-control and/or the number of hungry people waiting around. You can try baking it in one pan, but due to the density of the batter, it tends to take quite a while to firm up in the middle when the cake is higher. A bundt pan is a good option, just be sure to keep your oven set on the lower temperature (as noted) to keep the cake moist.


  • 2 cups sugar
  • 1 1/4 cup oil
  • 3 eggs
  • 4 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup juice or milk
  • 1 teaspoon vanilla
  • 2 cans blueberry filling
  • 1/2 cup cinnamon and sugar mixture


Preheat oven to 335° F.

Spray a 9x13 and loaf-sized aluminum pan.

Mix all ingredients in electric mixer.

Spread half of the batter into the bottom of the two pans.

Spread blueberry pie filling over the batter, and then top with remaining batter.

Note: this is not a pourable batter – it has the consistency of loose dough. You’ll have to pick up a clump of dough and sort of spread it out in your hands and lay it over the blueberry filling to create the top of the cake. Don’t worry if there are gaps and cracks, the batter will spread as it bakes. And a little bit of filling peeking out doesn’t hurt a thing!

Sprinkle cake tops with cinnamon and sugar.

Bake for 50 minutes to an hour, or until cakes are set.

Tip: If baking in a bundt pan, or putting all of the batter in just one 9x13, the cake will need approximately an hour and 10 minutes to set.

cinnamon blueberry cake If the smell of this cake baking doesn't lure you in, the taste surely will. (Photo: Sarah F. Berkowitz)

Related Topics: Baking, Desserts

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