Melt-in-your-mouth Blueberry Cake
From notyourmomma 16 years ago
- 50 minutes to make
- Serves 8
Almost like a coffee cake, light and airy with great blueberry flavor. A summertime favorite dessert. You could gild the lily with a scoop of ice cream, but I didn't tell you that. :D
Ingredients
- 2 eggs separated shopping list
- 1 cup of sugar shopping list
- 1/2 cup of unsalted butter shopping list
- 1/4 teaspoon of salt shopping list
- 1 teaspoon of vanilla shopping list
- 1/2 teaspoon of lemon juice shopping list
- 1 1/2 cups of all purpose flour sifted shopping list
- 1 teaspoon baking powder shopping list
- 1/3 cup of milk shopping list
- 1 1/2 cups of fresh blueberries, washed picked over and dried shopping list
- 1/2 teaspoon of grated lemon rind shopping list
How to make it
- Preheat oven to 350 degrees.
- Generously grease an 8 x 8 inch baking pan.
- Beat two egg whites until stiff.
- Add about 1/4 cup of the granulated sugar to the egg whites and continue beating just a littel bit; the sugar will keep the egg whites stiff til you need them..
- Cream butter.
- Add salt, vanilla and lemon to the butter.
- Add remaining sugar gradually and beat until sugar granules disappear and it is fluffy.
- Add egg yolks one at a time and beat until creamy.
- Sift and measure flour together with the baking powder.
- Add alternately to the creamed mixture with the third of cup of milk.
- Fold in the beaten egg white mixture.
- Add an extra tablespoon of flour and lemon rind to the berries, toss to coat.
- Fold berries into batter.
- Turn into a well-greased cake pan.
- Sprinkle top of cake with some additional granulated sugar.
- Bake at 350 degrees for 50 minutes
- Place pan on rack to cool.
- Cut into 8 servings.
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