Melt in Your Mouth Blueberry Cake

Yummy Bakes | 4:16 PM |
A punnet of blueberry was sitting in the freezer and I was just wondering what cake to bake and I stumbled on this Melt-In-Your-Mouth-Blueberry-Cake caught my attention.

This is a fantastic blueberry cake; although not for those with a sweet tooth.   This cake has an excellent light texture and good flavor. 

This is a nice tender cake.  A great cake to bring along to a picnic or have friends over for an afternoon tea.


Recipe Source: All Recipes.com
Ingredients:

1/2 cup butter
1/2 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup milk
2 egg whites
1/4 cup white sugar
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar


Method:
1.         Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2.         Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
3.         Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
4.         In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
5.         Bake for 50 minutes, or until cake tests done.




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9 comments:

  1. Love the crusty top! I'm sure the egg separation method did contribute to the fluffy texture this cake. Thanks for sharing, will try it. ;)

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  2. Lovely, and the colour of the blueberries makes the cake so striking. I too concur with Honey Bee that the egg separation method has something to do with the fluffy texture.

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  3. My favourite blueberries in the cake. Bookmarked!!

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  4. hi chris, can see how nice is the texture. Can i know whether you used fresh or frozen berries? i have a punnet of blueberries in my freezer too, dont know whether should i used to make cakes..or maybe somthing else..

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  5. HBS - Ya, I believe its the separation method that makes the cake light and fluffy.

    Cheah - thank you.

    Anncoo - hope to see yours soon.

    lena - My berries was in the freezer like more than a month then I transfer from freezer to thaw in the fridge overnight. This cake is worth a try.

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  6. Looks great! I love those melt-in-your-mouth texture also, would like to try this...but have to get some blueberries first :)

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  7. Looks scrumscious I will have to try this, my son loves blueberry muffins so hes sure to love this too

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  8. This cake looks delicious!! I've yet to try a cake using this method, because usually I'm too lazy after creaming the butter and sugar to also separate the eggs...haha- but the texture of your cake looks really good- I'll have to tr it sometime!

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  9. Anything that melts in your mouth are always tasty! I am sure this is very delicious! No need more convincing.

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