blue-ribbon blueberry cake
photo by Jennifer Johnson
My grandmother won many blue ribbons at the county and state fairs for her jams and jellies, but this cake is one of her best recipes. It’s simple to make, and its pillowy texture makes it just right for breakfast or a snack.
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
- Preheat oven to 350°F. Grease an 8 x 8-inch square baking pan and set aside.
- 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.
- In a large bowl, combine 11/2 cups flour and baking powder. Alternating between flour mixture and milk, add ingredients to egg mixture, starting and ending with flour. Mix until smooth.
- In a medium bowl, combine blueberries and remaining 1 tablespoon flour (this prevents blueberries from sinking to bottom of cake). Gently fold into batter.
- 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.
cook’s note: As with most baked goods, this cake is best eaten the same day it’s made.