If you’re a fan of blueberries and cakes, this recipe is for you. Follow our easy steps to make this delicious homemade blueberry cake!
Ingredients
- 4 eggs, separated
- 2 c. sugar
- 1 c. shortening
- 1 tsp. salt
- 2 tsp. baking powder
- 2 tsp. vanilla
- 3 c. flour
- 2/3 c. milk
- 3 c. floured blueberries
Baking Instructions
- Beat egg whites until stiff; add 1 cup sugar.
- Set aside. Cream the shortening, salt, rest of sugar and vanilla.
- Add egg yolks.
- Beat until creamy.
- Add baking powder, milk and flour to mixture alternately.
- Fold in egg whites, then blueberries.
- Pour into a well-greased and floured 9 x 13-inch pan.
- Sugar the top. Bake at 350° for 50 minutes.
Calorie: 350
Total cooking time:1 hour
Difficulty level: Medium
Welcome to the Blueberry Cake Extravaganza!
Listen, I know what you’re thinking. “Blueberry cake? Really? Isn’t that for grandmas?” Well, hold onto your aprons, folks, because I’m about to change your entire worldview. Or at least your view on blueberry cake.
The Prelude to Sweetness
As I began to gather my ingredients, I thought back to the first time I made this cake. I was a novice baker, unsure of myself and my ability to not burn down the house. But, I had my trusty recipe and a burning desire to make something delicious. So, I placed my eggs, sugar, shortening, salt, baking powder, vanilla, flour, milk, and floured blueberries on the counter and took a deep breath. It was time to dive into the unknown.
The Egg Beating Fiasco
First on the list was beating egg whites until stiff. Who knew egg whites were such stubborn things? After a mini workout that would put any gym session to shame, I triumphantly added a cup of sugar. It felt like I had just climbed a mountain. A very small, eggy mountain, but a mountain nonetheless.
Creaming: A Sob Story
Next, I had to cream the shortening, salt, the rest of the sugar, and vanilla. I don’t know about you, but the word ‘cream’ should not involve so much elbow grease. By the time I was done, I felt like I had arm wrestled a bear. A very creamy, shortening-filled bear.
The Unexpected Workout Regime
I added the egg yolks, and beat until creamy. I was starting to see a theme here. Whoever said baking wasn’t a workout obviously never made a blueberry cake.
The Art of Alternating
Adding the baking powder, milk, and flour to the mixture alternately was a test of my coordination, something I wasn’t particularly known for. After a few close calls, I managed to get everything into the bowl without any major disasters. I was on a roll.
Egg Whites and Blueberries: The Final Showdown
Folding in egg whites is a delicate process, but when you add floured blueberries to the mix, it becomes an epic showdown. But with some finesse and a few muttered words of encouragement to myself, I successfully folded in the egg whites and then the blueberries. A round of applause, please.
Baking: The Home Stretch
I poured the batter into a well-greased and floured 9 x 13-inch pan, sugared the top, and then it was off to the oven. As the cake baked at 350° for 50 minutes, I took a moment to revel in my victory. I had conquered the blueberry cake!
The Sweet Taste of Success
As I pulled the cake out of the oven, a sweet aroma filled the kitchen. The top was golden brown, the edges perfectly crisp. I cut a slice, took a bite, and knew all the effort had been worth it. The blueberry cake was moist, sweet, and bursting with blueberries.
So there you have it, folks. A tale of triumph, a battle against eggs, and a delicious ending. Was it easy? No. Was it worth it? Absolutely. And remember, if I can do it, so can you. Happy baking!
