Melt in Your Mouth Blueberry Cake

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

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

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.


  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. ;)

  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.

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

  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..

  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.

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

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

  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!

  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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