Monday, August 5, 2013

Fresh Blueberry Cake

This comes from Scatch Made Easy by Judy Whitman. You may find another recipe from it here

Although it is called 'fresh' blueberry cake, I have made it in the off-season when my blueberries came from the freezer and it is just as delicious.

Fresh Blueberry Cake

2 eggs, separated
1 cup plus 2 Tablespoons sugar
1/2 cup softened butter
2 teaspoons vanilla
1/4 teaspoon salt
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
1 1/2 cups blueberries

Preheat the oven to 350ºF.
Grease an 8 x 8 inch pan.

Beat the egg whites in the bowl of an electric mixture until foamy, and gradually add 1/4 cup sugar.
Beat until stiff peaks form. (Don't worry if they don't form - mine didn't) Put in a small bowl and set aside.

In the mixer, cream the butter with vanilla and salt. 
Gradually add 3/4 cup sugar and egg yolks. Beat until light and fluffy.

Set aside 2 Tablespoons of the flour.
Sift the rest of the flour and baking powder together.
Add to butter mixture at low speed, alternating with the milk.
Fold in egg whites.

In a separate bowl, lightly but thoroughly toss blueberries with the 2 Tablespoons flour.
Fold into the the batter, and turn into baking pan.
Sprinkle 2 Tablespoons sugar over the top.

Bake for 50-55 minutes, or until center of cake springs back when pressed.
Cool on rack.

If you want, you may sprinkle confectioner's sugar on top before serving, but honestly I found it plenty sweet without. This is a wonderful cake. 


  1. Saving this as our blueberries will start to come in soon and I still have a bagfull in the freezer. Sounds lovely, Nan.

  2. Another recipe?! I want to try all of these when S is here, but I'm afraid I'd gain 20 lbs! ;) This does look delicious, though.

  3. It does look wonderful. The sugar flakes on the top look more appetizing than confectioners sugar!

  4. Your food photography skills are ... just delicious.

  5. I am quite sure you would all enjoy this!!


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