Blueberry Cake
Indulge in a delightful Blueberry Cake that's perfect for any occasion. With a moist texture and the sweetness of fresh blueberries, this cake is a treat for both dessert lovers and brunch enthusiasts. Its rich flavor and beautiful presentation make it ideal for gatherings or a cozy family dessert.
Ingredients
Instructions
- Beat egg whites until stiff; add 1 cup sugar.
- Set aside. Cream the shortening, salt, rest of sugar, and vanilla.
- Add egg yolks and beat until creamy.
- Add baking powder, milk, and flour to the 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.
Tips & Substitutions
Ensure your egg whites are at room temperature before beating for maximum volume. If you don't have shortening, you can substitute with an equal amount of unsalted butter for a richer flavor. For a twist, consider adding a teaspoon of lemon zest to the batter to enhance the blueberry flavor. If fresh blueberries aren't available, frozen ones can be used, but do not thaw them before folding into the batter.
Serving Suggestions
This Blueberry Cake is delightful as a dessert, especially when served with a scoop of vanilla ice cream or a drizzle of fresh cream. It pairs beautifully with a cup of tea or coffee, making it a perfect afternoon treat. For an added twist, try serving it alongside a slice of Toffee Brickle for a sweet contrast. It can also be enjoyed as a breakfast option when paired with yogurt and fresh fruit.
Storage & Reheating
Store leftover Blueberry Cake in an airtight container at room temperature for up to three days. If you prefer to keep it longer, you can refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold with a dollop of whipped cream for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Cake contains roughly 161 calories, with 2g protein, 23g carbohydrates, and 2g fat. It is a good source of vitamin C (18% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 791mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just make sure to add them directly from the freezer without thawing. This will help prevent the batter from turning purple and maintain the cake's beautiful appearance.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there's wet batter on the toothpick, it needs more baking time.
Can I make this cake in advance?
Absolutely! You can bake the Blueberry Cake a day ahead. Just allow it to cool completely before wrapping it tightly in plastic wrap. Keep it at room temperature, and it will stay fresh. You can also freeze it for up to three months if you want to prepare it well in advance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).