Maine'S Melt-In-Your-Mouth Blueberry Cake
A tender, blueberry-infused cake with a melt-in-your-mouth texture, perfect for dessert or teatime, offering a delightful blend of sweetness and fruity richness.
Ingredients
Instructions
- Cream together shortening, sugar, and egg yolks.
- Sift the dry ingredients (flour, baking powder, salt) three times.
- Beat egg whites until stiff and set aside.
- Add milk and dry ingredients alternately to the egg yolk and sugar mixture. Add vanilla extract.
- Fold in the beaten egg whites.
- Gently fold in the dredged blueberries.
- Pour the batter into a greased 9 x 9-inch pan and sprinkle lightly with sugar.
- Bake at 350°F (175°C) for 35 to 45 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten until stiff peaks form before folding them into the batter. If you don't have shortening, you can substitute with an equal amount of unsalted butter. Sifting the dry ingredients multiple times helps create a fluffier cake. Consider using frozen blueberries if fresh ones are unavailable, but do not dredge them in flour.
Serving Suggestions
Serve this blueberry cake dusted with powdered sugar or accompanied by a dollop of whipped cream for added richness. It pairs beautifully with a scoop of vanilla ice cream, making it a delightful dessert. You can also enjoy it as a breakfast treat or brunch option alongside fresh fruit or yogurt. For more delicious baking ideas, check out American recipes.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm them in a preheated oven at 350°F for about 5 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Maine'S Melt-In-Your-Mouth Blueberry Cake contains roughly 494 calories, with 3g protein, 23g carbohydrates, and 42g fat. It is a good source of calcium (13% of the Daily Value) and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1024mg per serving (45% 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 ones?
Yes, you can use frozen blueberries in this recipe. Just be sure to fold them in gently without thawing to maintain their shape. Dredging them in flour can help prevent them from sinking to the bottom during baking.
What can I substitute for shortening in this recipe?
Unsalted butter is a great substitute for shortening. Use the same amount, which is 1/2 cup. The flavor will be richer, and the texture may be slightly different, but it will still yield a delicious cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times may vary, so start checking around the 35-minute mark to avoid overbaking.
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).