Melt in Your Mouth Blueberry Cake Recipe #275336
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Beth Kryston.
by Sarah_Jayne
1½ hours | 20 min prep
1 cake
- 2 eggs, separated
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 cup shortening
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/3 cup milk
- 1 1/2 cups blueberries
- Beat egg whites until stiff. Add 1/2 cup of the sugar to keep them stiff.
- Cream shorting; add salt and vanilla.
- Add remaining sugar gradually.
- Add unbeaten egg yolks and beat until light and creamy.
- Add sifted dry ingredients alternately with milk.
- Fold in beaten egg whites.
- Fold in fresh blueberries (use a bit of the flour in recipe to roll the blueberries so they don't settle).
- Turn into a greased 8 x 8-inch pan.
- Sprinkle top with sugar.
- Bake at 350 degrees for 50 to 60 minutes.
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5 stars