A nice tender blueberry cake — one of my mom's specialties from years ago. It is a great cake to take along to a picnic.
Ingredients
- butter: 0.5 cup
- white sugar: 0.75 cup (divided)
- salt: 0.25 tsp
- vanilla extract: 1 tsp
- egg yolks: 2 piece
- ½ cups all-purpose flour: 1 piece
- baking powder: 1 tsp
- milk: 0.33333 cup
- ½ cups fresh blueberries: 1 piece
- all-purpose flour: 1 Tbsp
- egg whites: 2 piece
- white sugar: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch pan.
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Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until soft and fluffy; mix in vanilla and salt. Add egg yolks and beat until creamy.
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Combine 1 1/2 cups flour and baking powder in a bowl; add alternately with milk to creamed mixture.
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Toss blueberries with 1 tablespoon flour in a small bowl. Add to the batter and fold in gently.
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Beat egg whites in a separate bowl until soft peaks form. Add remaining 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into cake batter.
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Pour batter into the prepared pan. Sprinkle remaining 1 tablespoon sugar over top.
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Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.
