Nana's Melt In Your Mouth Blueberry Cake


Nancy Sauter Recipe

By Nancy Sauter kidzndogz


Rating:
Prep:
20 Min
Cook:
30 Min
Comments:

This recipe was handed down by my grandmother and it is the absolute best blueberry cake ever-nice and light. Watch out thought it disappears faster than the time it takes make it!

Ingredients

1/2 c
sifted flour
1 tsp
baking powder
1/2 tsp
salt
2
eggs, separated
1/2 c
shortening (part butter)
1 c
sugar
1/3 c
milk
1 tsp
lemon juice
1 1/2 c
floured blueberries

Directions Step-By-Step

1
Sift flour, baking powder and salt together three (3) times
2
Beat egg whites stiff and set aside
3
Cream shortening with sugar and add egg yokes, beating well
4
Add dry ingredients alternately with milk
5
Fold in egg whites, lemon juice and last blueberries (in that order)
6
Pour into greased 9x9 pan or tube pan. Sprinkle batter lightly with sugar before baking for topping.
7
Bake in 350 degree oven for 30 minutes or until tester comes out clean.

About this Recipe

Course/Dish: Other Breakfast, Cakes


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6 Comments

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Nancy Sauter kidzndogz
Jul 30, 2012
Hi Jorja:
I'm sure you can use butter, but the texture and taste will be different. It will still be fine, but for the true texture and taste I would suggest using the recipe as written! Good luck either way!
N
user
Jorja Bertino jorjab
Jul 29, 2012
Can I use butter instead of shortening?
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Christine Vickery Kolabear_24
Jul 12, 2012
THIS SOUNDS SO GOOD TO EAT RIGHT NOW
user
Nancy Sauter kidzndogz
Jul 7, 2012
Hi Michelle: It's 1/3 cup of milk. As far as frozen blueberries go, I imagine you can, though I have never tried. I don't think it would hurt it, I'd probably skip the flouring of the blueberries if they were frozen though.
user
michelle robinson michelleloveschocolate
Jul 5, 2012
how much milk do you need