Blueberry Cake

As you all know – I am from Maine.  I think that means I’m obligated to have a love for Maine blueberries – if not – oh well – I still do!  I grew up picking fresh blueberries every summer behind my grandparents house.  This year was no different, but now that I’ve returned to Maine and have a stand up freezer I also think about storing blueberries for the whole year – that way I can enjoy the Maine blueberries year round.

My all time favorite thing to bake with blueberries is Blueberry Cake.  Growing up this was what I always choose for my birthday cake as my birthday is in August so there were always fresh blueberries to be had.  Even as an adult when I lived away from home my mom would make one and send it via UPS to me (I have the best mom don’t I?).  So yesterday I decided I needed to use up some of my frozen stash and figured what better way to do that than to make a blueberry cake.  The recipe is handed down to me from my mom – I don’t know where it came from originally but I am going to share it with you today.

So first gather all of your ingredients, get your mixer, measuring cups, bowls and everything ready to go.  As a mom of two little guys I have realized this is imperative.  I  try to sneakily get everything ready before I tell them we are going to do anything as I sometimes get a chance to get ready without the constant refrains of “what are we going to make?”, “I want to help”,  “so and so is closer to you than I am”.  I love baking with them but feel that it goes more smoothly if I am prepared.

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First separate the egg whites and yolks.  I kept the yolks in a measuring cup and put my whites straight into the stand mixer that I mixed them in.

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While my egg whites were getting fluffy I started the next steps.  First I floured the blueberries.

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Next we put all of the other ingredients in the bowl and my fabulous assistants helped mix up the cake batter (it is a very tough batter prior to the addition of the egg whites).

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Once the batter is all mixed we gently folded in the egg whites.

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Next we gently folded the blueberries in – this step is crucial – if you are not gentle you squish the blueberries and make the cake a bluish/purplish color which is not what you are aiming for.

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Place batter into pan, smooth out, and sprinkle sugar on top.  Place in the oven and back for 50-55 minutes, but make sure you start checking the cake around 40 minutes to ensure it doesn’t burn.

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The yummy finished product!   I didn’t manage to get a picture of the whole cake before it was cut!  Oh well, maybe next time.

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INGREDIENTS

  • 4 egg whites
  • 4 egg yolks
  • 1 cup shortening
  • 2/3 cup milk
  • 2 cups sugar (plus some extra for sprinkling on top of the cake prior to baking)
  • 3 cups flour (plus extra for sprinkling the berries)
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 3 cups blueberries

INSTRUCTIONS

  • Preheat oven to 350º
  • Grease pan (either use baking spray or crisco and flour)
  • Separate egg whites from yolks
  • Beat egg whites with mixer until fluffy, set aside
  • Combine all other ingredients
  • Sprinkle berries with flour until they are lightly coated
  • Gently fold in egg whites
  • Gently fold in blueberries
  • Place batter in pan – spread evenly
  • Lightly sprinkle the top of the cake with sugar
  • Bake for 50-55 minutes (start checking around 40 minutes to ensure cake doesn’t burn)

I hope you enjoy this cake as much as I do.  It would be the perfect addition to any brunch I think.  Enjoy and please share any feedback!

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