MELT IN YOUR MOUTH MAINE BLUEBERY CAKE 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 (I used buttermilk) 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. Serves 8 This recipe can easily be doubled and baked in a 9X13 pan.
Posted on: Tue, 30 Jul 2013 23:54:09 +0000