Melt In Your Mouth Blueberry Cake
We spent this weekend in State College, PA celebrating my sister-in-law’s birthday with family members coming in from as far north as Maine and even as far away as Ireland. Saturday night’s meal was a Maine seafood feast with all the ingredients brought down by Katy and her boyfriend Billy.
We enjoyed lobster, Louisiana shrimp, seafood casserole, cole slaw and this delicious Melt-In-Your Mouth Blueberry Cake. The recipe was found in the cookbook, Cooking Down East and originally came from a Maine church cookbook.
Thank you Katy and Billy for a great meal and Happy Birthday Judy.
2 eggs separated 1 cup sugar 1/4 teaspoon salt 1/2 cup shortening 1 teaspoon vanilla 1½ cups sifted flour 1 teaspoon baking powder 1/3 cup milk 1½ cups fresh blueberries
How To Prepare At Home
In a clean bowl, beat the egg whites together with 1/4 cup sugar until you get stiff, glossy peaks. Set aside.
Sift together the flour and baking powder. Set aside.
Cream shortening and the remaining sugar together until light and fluffy. Beat in the salt and vanilla.
Beat in the egg yolks, one at a time, scraping the bowl between additions.
Toss the berries together with 1/4 cup of the flour mixture and reserve.
Combine the remaining sifted dry ingredients alternately with the milk, mixing just until moistened. Fold in the beaten egg whites and then the blueberry/flour mxture.
Add the mixture to a greased 8 x 8 inch baking pan. Sprinkle top of batter lightly with granulated sugar. Bake at 350 degrees F. for 50 to 60 minutes.
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