Blueberry Cake

Today is Foodie Friday hosted by Michael Lee West at Designs by Gollum and I am joining in this event along with many other bloggers who share some wonderful and tasty recipes. You can see other participants of Foodie Friday by clicking here.

This recipe for Blueberry Cake was shared by a blogger friend a while back but she did this cake in cupcake tins. The blogger is Martha at Lines from Linderhof who always shares some wonderful recipes. Today she too is a participant of Foodie Friday sharing a recipe for a Butternut Squash Lasagna which looks fabulous. Take a look at it, you will be glad you did.

When I first saw this recipe on Martha's blog I knew I must try it. We have a farm in S GA and have lots of blueberry bushes and like most years we have an abundance of blueberries. So I most always have blueberries in my freezer and am always looking for new recipes to try using my farm blueberries.

I made this recipe exactly as it was written. It's a wonderful little cake and goes together very quickly.

I had a piece just after it had cooled and found that it was light with a little crunchy top and not overly sweet. A great cake for breakfast, tea or dessert. I also found that the next morning it was even better.

As a dessert I topped with a little freshly whipped cream and tossed a few more blueberries on it. YUM!!!

Can't you just taste those blueberries right now. Try this little cake you won't be disappointed and it is oh so versatile.

Thanks Martha for sharing this recipe. It is now in my recipe repertoire as a quick and delicious taste treat.

Blueberry Cake

2 eggs, separated

1 cup plus 1 T. sugar

8 T. butter, at room temperature

1/4 t. salt

1 t. vanilla

1 1/2 c. flour

1 t. baking powder

1/3 cup milk

1 1/2 cups fresh or frozen blueberries

Preheat the oven to 350. Beat the egg whites until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff and glossy. Set aside.

In a large bowl, cream the butter. Add the salt and vanilla. Gradually beat in 3/4 cup sugar. Add egg yolks and beat until light and fluffy.

Remove 2 T. flour to a small bowl. Sift together the remaining flour and the baking powder. Alternately mix the dry ingredients and milk into the butter mixture, beginning and ending with the dry ingredients and beating until blended before each addition. Stir in 1/4 of the egg whites to lighten the batter. Gently fold in remaining egg whites.

Toss the blueberries with the reserved 2 T. flour. Fold into the batter. Turn into a greased 8 inch square metal baking pan. Sprinkle the remaining 1 T. sugar over the top.



Thank you for visiting my blog and enjoy your weekend.