Melt in Your Mouth Blueberry Cake
Fabulous!
Yield
12 servingsPrep
20 minCook
50 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large | egg whites |
|
| ¼ | cup | sugar |
|
| ½ | cup | butter |
|
| 1 | dash | salt |
*
|
| 1 | teaspoon | vanilla extract |
|
| ¾ | cup | sugar |
|
| 2 | each | egg yolks |
*
|
| 1 ½ | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon | baking powder |
|
| ⅓ | cup | milk |
|
| 1 ½ | cups | blueberries |
|
Trans-fat Free, Low Sodium
Directions
Beat the egg whites until stiff.
Add ¼ cup sugar.
In a separate bowl cream the butter, add salt and vanilla, add the remaining sugar and egg yolks.
Beat until light and fluffy.
Mix the flour and baking powder, add alternately with the milk to the creamed mixture.
Fold in the egg white mixture and the blueberries.
Grease a 8 x 8 inch pan.
Pour in the batter and sprinkle the top with granulated sugar.
Bake in a 350℉ (180℃) oven for about 50 minutes or until it tests done.
Place the pan in the upper ⅓ of the oven.
Comments
The only changes I made to this recipe were adding a pinch of ground cinnamon to the flour/baking soda mixture and baking it in a 10" tube pan. Once the cake is completely cooled, I dust it with confectioner's sugar. This is truly a delectable cake.
Love the use of the tube pan and dusting of icing sugar - simple changes that elevated the presentation leaps and bounds. Lovely.