This is the most obnoxious cake I’ve ever eaten. It’s light, yet dense. It’s sweet, but not overly so. It’s buttery, but not artery clogging.
This may be the best blueberry cake I’ve ever had.
I made it this morning and what I loved most about it is that you can not screw it up. You literally have to over mix it, which typically kills any baked good, but not this one. Then at the very end, you simply fold the final ingredients together with a rubber spatula and voila! Cake.
This will definitely be a staple in the house.
Keeps for 3 days in airtight container.
recipe adapted from Allrecipes.com
1/2 cup butter
1/2 cup white sugar
1/4 tsp salt
1 tsp vanilla extract
2 egg yolks
1 1/2 cups flour
1 tsp baking powder
1/3 cup milk
2 egg whites
1/4 cup white sugar
1 1/2 cup fresh blueberries (or thawed frozen)
1 tbs flour
Preheat oven to 350. Spray an 8 inch square baking pan. Set aside.
Using the whisk attachment, cream the butter and sugar together until light and fluffy, about 2 minutes.
Add in the salt and vanilla, mixing on high. Beat in the egg yolks one at a time (reserving the whites for later) and mix until, again, it’s light and fluffy, another 2 minutes.
Combine the flour and baking powder. Add to the batter alternating with the milk.
In a separate bowl, whisk together the egg whites until soft peaks form.
Coat the berries with the flour, fold into batter.
Add the egg whites, fold in.
Pour into the baking pan, sprinkle top with remaining sugar (1/4 cup or less,) bake for 50 minutes or until the cake tests done.