This fabulous cake is from Marjorie Standish’s classic Cooking Down East, with one change– Kate’s Homemade Butter rather than Crisco.
- 2 eggs, separated
- 1 c sugar
- 1/4 t salt
- 1/2 c butter
- 1 t vanilla
- 1 1/2 c flour
- 1 t baking powder
- 1/3 c milk
- 1 1/2 c Maine wild blueberries*
Beat eggs white until stiff. Add about 1/4 c of the sugar to keep them stiff.
Cream butter, add salt and vanilla to this. Add remaining sugar gradually. Add unbeaten eggs yolks and beat until light and creamy. Dust the blueberries with about 1 T of the flour. Stir together dry ingredients together and add alternately with the milk. Fold in the beaten whites, then gently fold in the blueberries.
Turn into a greased 8″x8″ pan. Sprinkle the top of the batter lightly with granulated sugar. Bake at 350°F for 50-60 minutes.
*Fresh is best, but frozen will work. Add them as frozen berries however, and prepare for a slightly longer cooking time. In theory, this cake serves eight. Huh.
Filed under: Desserts