Peggy'S Blueberry Cake
A moist blueberry cake with a tender crumb and fruity topping, perfect for summer gatherings or casual desserts, offering a balance of sweetness and berry flavor.
Ingredients
Instructions
- Blend sugar, flour, and shortening together until the mixture resembles coarse meal.
- Remove 1 cup of the mixture and set aside for crumbs.
- Set egg whites aside. Add remaining ingredients to the crumb mixture and mix until smooth.
- Gently fold in the beaten egg whites.
- Pour the batter into a greased 9 x 13-inch pan.
- Spread blueberries evenly on top of the batter.
- Sprinkle the reserved crumb mixture over the berries.
- Bake at 350°F (175°C) for 40 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. If you don't have shortening, you can substitute with an equal amount of unsalted butter. Fresh blueberries are best, but if they're unavailable, frozen blueberries can work—just be sure to drain excess moisture to prevent a soggy cake. For a twist, consider adding a hint of lemon zest to brighten the flavors.
Serving Suggestions
This blueberry cake is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Kristina'S Kupcakes(Miniature Chocolate Cheese Cupcakes) for a delightful dessert spread. Consider serving it alongside a fresh fruit salad or a light yogurt for a balanced brunch option. Dusting with powdered sugar before serving adds a nice touch.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cake by wrapping individual slices in plastic wrap and placing them in an airtight container for up to 3 months. To reheat, simply warm slices in the microwave for about 20-30 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Peggy'S Blueberry Cake contains roughly 703 calories, with 28g protein, 25g carbohydrates, and 50g fat. It is an excellent source of protein (56% of the Daily Value), iron (39% of the Daily Value), and vitamin A (35% of the Daily Value). Note that it is relatively high in sodium, at 470mg per serving (20% 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, but it's best to thaw and drain them first to avoid excess moisture in the cake. Gently fold them into the batter at the end to maintain their shape and prevent the cake from turning blue.
What can I substitute for shortening?
If you don't have shortening, you can use an equal amount of unsalted butter for a richer flavor. Alternatively, for a healthier option, consider using coconut oil, which adds a subtle flavor and works well in this cake.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check that all other ingredients, like baking powder, are gluten-free as well. The texture may vary slightly, but the flavor will still be delightful.
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).