Melt-in-Your-Mouth Blueberry Cake
Taken from one of our Maine church cookbooks, this is undoubtedly the most popular recipe ever used in my column.
- 2 eggs, separated
- 1 cup sugar
- ¼ teaspoon salt
- ½ cup shortening
- 1 teaspoon vanilla
- 1½ cups sifted flour
- 1 teaspoon baking powder
- 1/3 cup milk
- 1½ cups fresh blueberries
Preheat oven to 350°F.
Beat egg whites until stiff. Add about ¼ cup of the sugar to keep them stiff.
Cream shortening; add salt and vanilla to this. Add remaining sugar gradually. Add unbeaten egg yolks and beat until light and creamy. Add sifted dry ingredients alternately with the milk. Fold in beaten whites. Fold in the fresh blueberries. (Take a bit of the flour called for in recipe and gently shake berries in it so they won’t settle.)
Turn into a greased 8-by-8-inch pan. Sprinkle top of batter lightly with granulated sugar. Bake for 50 to 60 minutes.
From Cooking Down East by Marjorie Standish