My Grampop liked this recipe, which comes from a July 1971 publication of the Penn State extension school. It’s essentially a light, fruity coffeecake, good for breakfast or teatime as well as dessert.
| ||1 || cup (2 sticks) butter, room temperature |
| ||1½ || cups sugar |
| ||2 || tsp. vanilla extract |
| ||4 || eggs, separated |
| ||3 || cups sifted flour (all-purpose or cake) |
| ||2 || tsp. baking powder |
| ||¼ || tsp. salt |
| ||⅔ || cup milk |
| ||½ || cup sugar |
| ||3 || cups fresh blueberries |
| ||1 || Tbsp. flour |
| ||~ || Confectioners’ sugar for dusting (optional) |
| ||~ || Whipped cream for garnish (optional) |
- Preheat the oven to 350 degrees. Grease a 13-by-9-inch pan.
- Cream together the butter and sugar. Add the vanilla and the egg yolks; beat until light and fluffy.
- Sift together the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture, alternating with the milk, mixing well after each addition.
- Beat the egg whites until stiff, gradually adding the ½ cup sugar. Fold the egg whites into the cake batter.
- Mix the blueberries with the tablespoon of flour (the flour will help prevent the berries from sinking to the bottom of the cake when baking). Add the blueberries to the batter.
- Pour the batter into the pan. Bake for 50 minutes or until a toothpick inserted into the cake comes out clean. When cool, dust with confectioners’ sugar and garnish with whipped cream, if desired.
Read more about summertime cake-baking in Zanne Miller’s “The cakes of summer.”