blue-ribbon blueberry cake

 blue-ribbon blueberry cake
  • 8 tablespoons unsalted butter, at room temperature
  • 1 cup plus 1 tablespoon sugar, divided
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs, separated
  • 1 1/2 cups plus 1 tablespoon flour, divided
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1 1/2 cups fresh blueberries
  1. Preheat oven to 350°F. Grease an 8 x 8-inch square baking pan and set aside.
  2. In a standing mixer fitted with paddle attachment (or using a hand mixer), combine butter, 1 cup sugar, salt, vanilla, and egg yolks and beat until creamy.
  3. In a large bowl, combine 1 1/2 cups flour and baking powder. Alternating between flour mixture and milk, add ingredients to egg mixture, starting and ending with flour. Mix until smooth.
  4. In a medium bowl, combine blueberries and remaining 1 tablespoon flour (this prevents blueberries from sinking to bottom of cake). Gently fold into batter.
  5. Beat egg whites in a separate bowl until stiff peaks form. Gently fold into batter. Pour batter into pan. Sprinkle with remaining 1 tablespoon sugar. Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Place on a wire rack to cool. Serve cake warm or at room temperature. 

Serves 8.

cook’s note: As with most baked goods, this cake is best eaten the same day it’s made.

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