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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 9 |
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I honestly can't remember where I found this recipe but I've had it for a very long time. You can serve this cake warm, but it is equally good at room temperature and great for breakfast the next day. Ingredients:
6 tablespoons butter, cut into small chunks, plus more for pan |
1 cup flour, plus more for pan |
3/4 cup sugar |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup milk |
1 large egg, separated |
1/2 teaspoon vanilla extract |
1 cup fresh or frozen blueberries |
1/3 cup heavy cream, lightly whipped |
Directions:
1. Preheat the oven to 350 degrees. Butter and flour an 8-inch square glass baking dish.
2. In a medium bowl, blend the flour and sugar together. Add the butter and use a fork to break it up and incorporate it into the flour mixture until it looks like coarse meal (like making a piecrust). Measure out 1 cup of the mixture to use as topping.
3. To the remaining flour-butter mixture, add the baking powder, salt, milk, egg yolk, and vanilla, and beat until smooth.
4. In a small bowl, with an electric mixer, beat the egg white until stiff. Gently fold the egg white into the batter. Pour into the baking pan. Spoon the blueberries over the top and then sprinkle with the reserved topping. Bake for 30 to 40 minutes, or until the topping is lightly browned.
5. Makes 9 Servings
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