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Fresh Blueberry Cake

VegetarianDessertsOven

Time: 1 hour 10 minutes

Yield: 8 servings

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About

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!

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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

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a 9-inch round pan or square pan and line it with parchment paper.

Step 3 -Cream the butter with 3/4 cup of the sugar until it is fluffy.

Step 4 -Mix the salt and the vanilla into the butter mixture.

Step 5 -Add the egg yolks to the butter mixture and beat until creamy, about 2-3 minutes.

Step 6 -Combine 2 1/4 cups of the flour with the baking powder.

Step 7 -Add the flour mixture and the milk to the butter mixture and mix until well-combined.

Step 8 -Coat the blueberries in the remaining flour.

Step 9 -Fold the flour into the batter.

Step 10 -In a separate bowl, beat the egg whites until soft peaks form.

Step 11 -Add 1/3 cup of the sugar, 1 tablespoon at a time, and beat until stiff peaks form.

Step 12 -Fold the egg whites into the batter until no white streaks remain.

Step 13 -Pour the batter into the prepared pan.

Step 14 -Sprinkle the top with the remaining sugar.

Step 15 -Bake the cake until a cake tester inserted into the center comes out clean, about 50 minutes.

Step 16 -Allow the cake to cool for 5 minutes in the pan before transferring it to a cooling rack.

Step 17 -Allow the cake to cool completely, then dust with the icing sugar.

Step 18 -Serve.

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