I got up at 4A on Sunday, to make a wild blueberry cake for my husband so it would have time to cool on the counter before I put it in the fridge to chill for us to eat later in the day.
During my childhood, blueberry cakes were common but chocolate cakes with chocolate frosting were reserved for birthdays and special occasions. My grandparents favored the blueberry cake.
My grandfather had small blueberry patches where all of us kids would gather to pick blueberries for us to eat, to freeze, and to sell at Mack’s Market. The profits from the sales would be deposited into six college savings accounts. Whether we had blueberry muffins or pancakes at breakfast or blueberry pie or that old reliable cake for dessert, Gramp always pointed out that our hard work resulted in the deliciousness on the table. He never made an announcement over chocolate cake with chocolate frosting.
MELT-IN-YOUR-MOUTH BLUEBERRY CAKE Marjorie Standish
- 2 eggs separated
- 1 c sugar
- 1/4 t salt
- 1/2 c shortening
- 1 t vanilla
- 1 1/2 c sifted flour (I never sift)
- 1 t baking powder
- 1/3 c milk
- 1 1/2 c fresh blueberries
Beat egg whites until stiff, add 1/4 c of the sugar to keep them stiff.
Cream shortening, add salt & vanilla; gradually add remaining sugar. Add unbeaten egg yolks and beat until creamy. Add dry ingredients alternately with the milk. Fold in egg whites. Fold in fresh blueberries. (Take a bit of the flour called for in the recipe and gently shake berries in it so they won’t settle at the bottom of the cake.)
Turn into greased 8″ x 8″ pan. Sprinkle top of batter lightly with granulated sugar. Bake at 350° for 50-60 mins. Supposedly serves 8… .