Blueberry Friday: Melt-in-Your-Mouth Blueberry Cake

Blueberry Friday: Melt-in-Your-Mouth Blueberry Cake, 5.5 out of 10 based on 8 ratings
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Rating: 5.5/10 (8 votes cast)


As the name implies, this is a soft cake. A favorite way for the Amish in this area to enjoy the cake is to crumble it a bowl and pour milk over it. The caramel topping is optional.  You can enjoy the cake on its own, crumbled in a bowl with milk, or as an extra sweet treat with the frosting.  This recipe comes to us from the Amish community in Unity, Maine.  Above is a photo of the actual cake cut and ready to enjoy, the other photo shows an Amish man enjoying the cake crumbled up in a bowl with fresh milk. Yum!

2 eggs, separated

1 cup sugar, plus 1 /4 cup

1 /4 teaspoon salt

1 /2 cup shortening

1 teaspoon vanilla extract

1 1 /2 cups sifted flour

1 teaspoon baking powder

1 /3 cup milk

1 1 /2 cups fresh blueberries


Caramel topping

3 tablespoons butter

1 1 /2 cups brown sugar

1 /4 cup milk

3 tablespoons butter

1 /4 cup brown sugar

1 /4 cup flour

¼ cup walnuts


Beat egg whites until stiff.  Add about 1 /4 cup of sugar to the whites to keep them stiff.  Cream shortening, add salt and vanilla to this.  Add remaining sugar gradually.  Add unbeaten egg yolks and beat until light and creamy. Add sifted dry ingredients alternately with the milk.  Fold in beaten whites.  Fold in the fresh blueberries.  Take a bit of the flour called for in the recipe and gently shake blueberries in it so they won’t settle). Turn into a greased 8 X 8 in pan.  Sprinkle top with granulated sugar.  Bake at 350 for 60 minutes.


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