So this week was a busy week for baking in the house...we had two birthdays in two days and, being the good little daughter-in-law and sister-in-law that I am, not to mention baker, I volunteered to make the cakes. I asked both of the birthday girls what they wanted and they decided on an angel food cake and a blueberry cake. We will get around to the angel food cake...honestly I am not a fan and was not so excited about that one. Plus I promised all the girls at work that I would post the blueberry cake recipe like a week ago, so I guess I had better get on that! LOL
My sister-in-law loves, loves, LOVES blueberries. She would eat blueberries for every meal honestly, so the fact that she chose a blueberry cake was not really a surprise. This of course meant that I had to find a recipe, since I didn't already have one. After reading a ton of different recipes and looking at lots of pics, I chose this one because it seemed over loaded with tons of blueberries and I wouldn't want to disappoint the birthday girl or anything! This cake was so good in fact, that my daughter, who is also crazy for blueberries, demanded that I make her this cake for her next birthday too!
The egg whites and 1/2 cup sugar, beaten until stiff peaks formed
Fold in the blueberries...
Blueberry Cake
adapted from Reluctant Gourmet4 eggs, separated
2 cups sugar
1/2 tsp. salt
1 cup shortening
2 tsp. vanilla
3 cups flour, sifted
2 tsp. baking powder
2/3 cup milk
3 cups blueberries
Preheat the oven to 350 F.
Using a mixer, beat the egg whites together with 1/2 cup of the sugar until stiff, glossy peaks are formed. Set aside until later. Sift together the flour and baking powder, then set aside.
Cream the shortening together with the rest of the sugar until it is light and fluffy. Beat in the salt and vanilla. Now add the egg yolks, one at a time, being sure to incorporate them entirely.
Toss together the blueberries with 1/4-1/2 cup of the flour mixture. Mix in the remaining flour mixture alternately with the milk. Beat just until incorporated then gently fold in the egg whites followed by the blueberries.
Pour into a greased 9"x13" baking pan and bake for 45-55 minutes. Watch it carefully near then end as it can dry out quickly. I grabbed mine out of the oven just in time. (I still think it was a tad on the dry side but everyone else said it was perfect.)
Blueberry Frosting
makes 3-4 cups
1 1/2 cups butter or margarine (3 sticks), room temperature
3-4 cups powdered sugar
1 to 1 1/2 cups blueberries, mashed, strained and cooled
Using a mixer, beat the butter until soft and fluffy. Slowly add in 2 cups of powdered sugar. Add blueberry mixture and remaining powdered sugar until a good consistency is reached.
To make the blueberry "mash", simmer blueberries on low heat until they release most of their juice. Remove from heat and mash. Strain to remove most of the skins then set aside to cool so that it does not melt the butter in the frosting. Don't forget to strain it! I did at first and found out the hard way that it is difficult to get the skins through smaller decorating tips...yeah. I was not happy...but it all turned out in the end.
Enjoy!!
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