Melt-In-Your-Mouth Blueberry Cake from Foodie Fatale - WFSB 3 Connecticut

Melt-In-Your-Mouth Blueberry Cake from Foodie Fatale

Melt-in-your-Mouth Blueberry Cake

By Ann Montagna
From St. Michael Church Cookbook
Published 1985 by the St. Ann Society of St. Michael's Church; New Haven, CT

Adapted by Foodie Fatale


4 eggs, separated (keep both the whites and the yolks)
2 c. sugar
1 c. shortening
2 tsp. vanilla
½ tsp. salt
3 c. flour
1 tbs. flour
2 tsp. baking powder
2/3 c. milk
3 c. fresh blueberries


Preheat oven to 350F degrees and grease a 9 x 13 inch baking pan. In a bowl, gently coat blueberries in 1 tbs. flour with a wooden spoon. Sift 3 c. flour and baking powder and set aside. Beat egg whites until stiff, then fold in ½ cup sugar and set aside. Cream shortening; add salt, vanilla and 1 ½ c. sugar.

Add egg yolks and beat the mixture until creamy. Add sifted dry ingredients into mixture alternately with milk. Fold in beaten egg white mixture. Add blueberries and gently mix with a wooden spoon. Turn into baking pan; sprinkle top with sugar. Bake for 45 minutes at 350F degrees.