Recipe Background
Everyone loves going out on a pleasant summer day and picking some fresh blueberries right off the bush, maybe popping a few in your mouth as you find the ones with the deepest color and flavor. What everyone loves more is finding creative ways to use that sweet and tart fruit. The Fresh Blueberry Cake makes the most of your harvest, whether you're fresh from the farm or fresh from the grocery store: a fluffy, golden cake that's perfectly tender and sprinkled with sugar. Don't worry though; that summertime taste of blueberries remains the real star of each bite. Fresh Blueberry Cake makes tea-times, cookouts, and family dinners a little more refreshing!
Everyone loves going out on a pleasant summer day and picking some fresh blueberries right off the bush, maybe popping a few in your mouth as you find the ones with the deepest color and flavor. What everyone loves more is finding creative ways to use that sweet and tart fruit. The Fresh Blueberry Cake makes the most of your harvest, whether you're fresh from the farm or fresh from the grocery store: a fluffy, golden cake that's perfectly tender and sprinkled with sugar. Don't worry though; that summertime taste of blueberries remains the real star of each bite. Fresh Blueberry Cake makes tea-times, cookouts, and family dinners a little more refreshing!
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup plus 1/3 cup plus 1 1/2 tablespoons sugar divided
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 3 large eggs whites and yolks separated
- 2 1/4 cups plus 1 1/2 tablespoons all-purpose flour divided
- 2 teaspoons baking powder
- 2/3 cup milk
- 2 1/4 cups fresh blueberries
- icing sugar optional, to taste, for topping
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9-inch round pan or square pan and line it with parchment paper.
- Cream the butter with 3/4 cup of the sugar until it is fluffy.
- Mix the salt and the vanilla into the butter mixture.
- Add the egg yolks to the butter mixture and beat until creamy, about 2-3 minutes.
- Combine 2 1/4 cups of the flour with the baking powder.
- Add the flour mixture and the milk to the butter mixture and mix until well-combined.
- Coat the blueberries in the remaining flour.
- Fold the flour into the batter.
- In a separate bowl, beat the egg whites until soft peaks form.
- Add 1/3 cup of the sugar, 1 tablespoon at a time, and beat until stiff peaks form.
- Fold the egg whites into the batter until no white streaks remain.
- Pour the batter into the prepared pan.
- Sprinkle the top with the remaining sugar.
- Bake the cake until a cake tester inserted into the center comes out clean, about 50 minutes.
- Allow the cake to cool for 5 minutes in the pan before transferring it to a cooling rack.
- Allow the cake to cool completely, then dust with the icing sugar.
- Serve.
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