MELT IN YOUR MOUTH BLUEBERRY CAKE
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.
Provided by Sarah_Jayne
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Beat egg whites until stiff. Add 1/2 cup of the sugar to keep them stiff.
- Cream shorting; add salt and vanilla.
- Add remaining sugar gradually.
- Add unbeaten egg yolks and beat until light and creamy.
- Add sifted dry ingredients alternately with milk.
- Fold in beaten egg whites.
- Fold in fresh blueberries (use a bit of the flour in recipe to roll the blueberries so they don't settle).
- Turn into a greased 8 x 8-inch pan.
- Sprinkle top with sugar.
- Bake at 350 degrees for 50 to 60 minutes.
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Kaddy Bojang
[email protected]I followed the recipe exactly and the cake turned out dense and dry. I'm not sure what went wrong.
Sujee Chellam
[email protected]This cake was a bit too sweet for my taste, but it was still good.
cfmgaming
[email protected]Delicious!
Sarfaraz Diwan
[email protected]This cake was easy to make and turned out great! The blueberries gave it a nice tart flavor and the cake was moist and fluffy. I would definitely recommend this recipe.
Darlene Taylor
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it and asked for the recipe. I will definitely be making this cake again.
Hammad Gillani
[email protected]This cake was so delicious! The blueberries were perfectly tart and the cake was moist and fluffy. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make blueberry cake.