Recipe: Melt-In-Your-Mouth Blueberry Cake

Blueberry Cake.JPG

Recipe: Melt-In-Your-Mouth Blueberry Cake

Serves 8

This recipe is from our years of living in Portland Maine, and it really does melt in your mouth. I pulled out this recipe last week, on a stained index card in an old friend's handwriting. Remember when we used to actually write out recipes for each other? Eating this reminds me of happy (and intense years) on Casco Bay, with small children, cold water, and sailing on the ocean. Small wild blueberries work best, but you can also use larger ones. It's a real treat in blueberry season.

From the kitchen of Mary Jo Thompson

INGREDIENTS

  • 2 eggs separated

  • 1 C. sugar

  • 1/2 teas. salt

  • 1/2 cup butter

  • 1 teaspoon vanilla

  • 1 and 1/2 C. sifted flour

  • 1 teaspoon baking powder

  • 1/3 C. of milk

  • 1½ C. of fresh blueberries

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PREPARATION: Heat the oven to 350 degrees. Butter an 8 by 8 pan.

Beat the egg whites until stiff. Add about 1/4 cup of the sugar to keep them stiff.

Take a bit flour from this recipe and shake it over the blueberries, mixing to coat, so they won't settle. Set aside.

Cream butter. Add salt and vanilla to the creamed mixture as well as the unbeaten egg yolks. Beat until light and creamy. 

Add the sifted dry ingredients alternately with the milk.

Fold in the beaten egg whites.

Fold in fresh blueberries.

Turn into the pan. Sprinkle the top lightly with granulated sugar.

Bake at 350 degrees for 50-60 minutes.

NourishmentSuzanne Lynchblueberries, cake, baking, foodComment