Real Recipes From Real Home Cooks ®

nana's melt in your mouth blueberry cake

(4 ratings)
Blue Ribbon Recipe by
Nancy Sauter
Barrington, NH

This recipe was handed down by my grandmother, and it is the absolute best blueberry cake ever. Nice and light. Watch out though. It disappears faster than the time it takes to make it!

Blue Ribbon Recipe

Melt in your mouth is the right way to describe this blueberry cake. It is moist with a buttery flavor. Lightly dusting the fresh blueberries with flour means they float in the cake and don't sink. Every slice has a burst of blueberries. Try this blueberry cake once and we think you'll make it again and again.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 8 -12
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For nana's melt in your mouth blueberry cake

  • 1-1/2 c
    sifted all-purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 2 lg
    eggs, separated
  • 1/2 c
    butter-flavored shortening
  • 1 c
    granulated sugar
  • 1/3 c
  • 1 tsp
    lemon juice
  • 1 1/2 c
    floured blueberries

How To Make nana's melt in your mouth blueberry cake

  • Flour, baking powder, and salt sifted three times.
    Sift flour, baking powder, and salt together three (3) times. Beat egg whites stiff and set aside.
  • Ready to cream shortening and sugar.
    Cream shortening with sugar and add egg yokes; beat well.
  • Alternatively adding dry and wet ingredients.
    Add dry ingredients alternately with milk.
  • Folding in egg whites.
    Fold in egg whites.
  • Adding lemon juice.
    Fold in lemon juice.
  • Folding in blueberries.
    Last, fold in blueberries.
  • Batter poured into a pan.
    Pour into greased 9x9 pan or tube pan.
  • Sprinkling top of batter with sugar.
    Sprinkle batter lightly with sugar before baking for topping.
  • Baked cake on a wire rack in the pan.
    Bake in 350 degree oven for 30 minutes or until tester comes out clean.

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