Melt in Your Mouth Blueberry Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Beth Kryston. Ingredients:
2 eggs, separated |
1 cup sugar |
1/4 teaspoon salt |
1/2 cup shortening |
1 teaspoon vanilla |
1 1/2 cups all-purpose flour, sifted |
1 teaspoon baking powder |
1/3 cup milk |
1 1/2 cups blueberries |
Directions:
1. Beat egg whites until stiff. Add 1/2 cup of the sugar to keep them stiff.
2. Cream shorting; add salt and vanilla.
3. Add remaining sugar gradually.
4. Add unbeaten egg yolks and beat until light and creamy.
5. Add sifted dry ingredients alternately with milk.
6. Fold in beaten egg whites.
7. Fold in fresh blueberries (use a bit of the flour in recipe to roll the blueberries so they don't settle).
8. Turn into a greased 8 x 8-inch pan.
9. Sprinkle top with sugar.
10. Bake at 350 degrees for 50 to 60 minutes.
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