Melt in Your Mouth Blueberry Cake

25 Jan

Don’t you just love the names of some of these recipes? This is an awesome recipe that Grandma would make during blueberry season. There was a huge bank of blueberry bushes near our house, and we’d go out in the long twilight with our baskets and pick these enormous blueberries. Two for the basket, one for the mouth. Two for the basket, one for the mouth. She and I would both come home with hands and mouths stained with blueberry juice. Our arms and legs, too – from slapping at the mosquitos with our stained hands.

1 1/2 cups fresh blueberries
2 egg whites
1/2 cup shortening
1 cup sugar
1 tsp vanilla
1/2 tsp salt
2 egg yolks
1/3 cup milk
1 1/2 cups flour
1 tsp. baking powder

Beat 2 egg whites and add 1/4 cup sugar, set aside. Cream 1/2 cup shortening, add remaining sugar and mix well. Add 2 egg yolks, beat until creamy. Add vanilla and salt. Sift flour and baking powder, add alternately with 1/3 cup milk. Fold in blueberries (carefully! don’t mush ’em!). Carefully fold in egg white mixture. Pour mixture into greased 8×8 pan. Bake at 350 degrees for 45-50 minutes.

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One Response to “Melt in Your Mouth Blueberry Cake”

Trackbacks/Pingbacks

  1. People only get together right at the very end. « Snerkology - November 27, 2009

    […] question. So, I made my grandmother’s Melt In Your Mouth Blueberry Cake, for Thanksgiving dessert. It came out really well, even though there were no fresh blueberries to […]

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