Saturday, May 28, 2011


Living in Maine we enjoy our blueberries during the picking season.  I have never made another blueberry cake but this recipe.  I don't think I would.  My mother made this when I was a kid.  After you do the work of racking or hand picking your own blueberries you want to know that they are going in the best recipe.  And this is the one.  If making the cake and the work that goes into making it, double the recipe for a larger cake.  This recipe is worth the effort and it won't be around very long.  It's the best and everyone will let you know.     

The Best Blueberry Cake
By Marjorie Standish

2 eggs, separated
1 cup sugar
1 1/2 cups flour (keep about 1/4 cup of flour to mix with berries, it helps them not to sink to bottom of cake when baked.)
1/4 tsp salt
1/2 cup shortening
1 teaspoon vanilla
1 1/2 cups fresh blueberries (fresh or frozen)
1/3 cup milk
1 tsp baking powder

I always double this recipe and use my tube baking pan. This cake is moist and very tasty. Beat egg whites until stiff. Add about 1/4 cup of the sugar to keep them stiff.

In another bowl, add shortening, salt and vanilla and mix this. Add the egg yolks and beat with mixer. Add the remaining sugar gradually. Add the flour and the remaining dry ingredients and mix. Fold in the beaten egg whites and then carefully fold in the blueberries which have been mixed with a little flour. Pour into your pan that has been prepared greased and floured cake pan and bake at 350 degrees for about 50 to 60 minutes. I always sprinkle with granulated sugar before baking.

1 comment:

  1. Hi, Andi, I found your blog through Lizzy at That Skinny Chick Can Bake!!! I love fresh Blueberries & will definitely try this recipe soon! Thanks for the inspiration!