Melt In Your Mouth Blueberry Cake: This is a wonderful summer weekend recipe. Â This comes to us from the Amish settlement near Unity, Maine where blueberries are a staple. Â Some Amish residents there eat this cake crumbled in a bowl with some milk poured of it. Â But I liked it just by itself. Â This is a great, easy cake. Â And, in my opinion, there is no such thing as too many blueberries added to it!
Prep time
Cook time
Total time
Serves: serves 8
Ingredients
- 1½ cups fresh blueberries, rinsed and picked clean
- 1½ cups sifted flour
- 2 large eggs, separated
- 1 cup plus 1 /4 cup sugar,
- ½ cup shortening
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ⅓ cup milk
Instructions
- Preheat the oven to 350°F.
- Grease an 8 by 8-inch baking pan and set aside.
- Gently shake the blueberries in a small amount of the flour in a large bowl, and set aside.
- This will help prevent them sinking in the finished cake.
- Beat the egg whitesin a large bowl, slowly adding the ¼ cup of sugar, until stiff peaks form.
- Set aside. In a separate bowl, cream the shortening, and add the salt and vanilla.
- Add the remaining 1 cup of sugar (reserve 1 tablespoon) and the egg yolks, and beat until light and creamy.
- Sift together the remaining sifted flour and the baking powder in another bowl. Add the dry ingredients, alternately with the milk, to the creamed mixture until evenly incorporated.
- Fold in the beaten whites, then fold in the blueberries.
- Pour the batter into the prepared baking pan, and sprinkle the top with the remaining tablespoon of granulated sugar.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Â
Wanda Burnett
Can I use frozen blueberries I have looking for a cake recipe that I can use the frozen berries.
Kevin
Yes, wanda, you can definitely use frozen and it turns out fine!