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.
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.
While my egg whites were getting fluffy I started the next steps. First I floured the blueberries.
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).
Once the batter is all mixed we gently folded in the egg whites.
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.
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.
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.
- 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
- 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!