Melt In Your Mouth Blueberry Cake

Melt In Your Mouth Blueberry Cake

209 Reviews 38 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
IRENED
Recipe by  IRENED

“This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 8 inch square cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  2. Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
  3. Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
  4. In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
  5. Bake for 50 minutes, or until cake tests done.

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Reviews (209)

Rate This Recipe
antoinettesvintage
242

antoinettesvintage

This is a great blueberry cake. I made mine in a tube pan and with frozen blueberries that I had picked from my bushes earlier this summer. I sprinkled the top with sugar in the raw which are large crystals so it gave it a nice sparkle.

JUDYNYC61
178

JUDYNYC61

I have made several blueberry cakes this summer, because the market had them on sale for $0.99. This is definitely one of the best! A wonderful, really moist cake. I used a full pint of blueberries and substituted margarine for the butter and it worked just fine. I like the taste of vanilla, so I doubled the amount called for. I also threw in a dash.....and I do mean a DASH of cinammon simply based upon personal preferance. Thanks for the recipe Irene!

RITACA
129

RITACA

The best Blueberry Cake. I made it with frozen blueberries and used a 9 inch pan.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 206 cal
  • 10%
  • Fat
  • 8.8 g
  • 13%
  • Carbs
  • 29.2 g
  • 9%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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