This past weekend I got a craving for something blueberry and sweet! I pulled out one of my favorite cookbooks, my “Lets say Grace” cookbook from our Grace church that we attended in NH before moving to the South and found a recipe for Melt in your mouth Blueberry Cake which was a recipe from Pat Reed who attends Grace. I am so glad to have found this recipe because this cake is fantastic!!!! So delicious and the best part, so moist!! Moist cake rocks! So here goes the blueberry cake recipe!
2 eggs, separated
1 cup of sugar
1/2 crisco or any shortening
1/4 tsp. salt
1 tsp. vanilla
1/3 cup milk
1 1/2 cups unbleached flour, sifted
1 tsp. baking powder
1 1/2 cups fresh blueberries
Beat egg whites until stiff. Add 1/4 cup of sugar. Set aside. Cream shortening and add salt and vanilla and the rest of the sugar. Add egg yolks and beat until light and creamy. Sift flour and baking powder. Add alternatively to the creamed mixture with milk. Fold in the egg whites then the blueberries. Pour into a greased pan (roughly 8×8). Sprinkle the top with a little sugar and cinnamon. Bake at 350 degrees for about 50 minutes.
I served it warm topped with lite cool whip and sprinkled with cinnamon!