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2 eggs (separated and whites beaten stiff)
1 cup sugar
½ cup (1 stick) butter
1 tsp. vanilla
1/3 cup milk
1½ cup sifted flour
1 tsp. baking powder
¼ tsp. salt
1½ cups blueberries (very slightly dusted with flour)
Preheat oven to 350º. Cream eggs, sugar, butter and vanilla.
Add milk and beat till mixed in. Sift flour, powder, and
salt together and add to the butter mixture. Fold in the
stiffly beaten egg whites. Then (gently now!) fold in the
fresh blueberries. Put all the batter in a greased 8x8 pan
and bake for about 30 minutes.
Quantities & bake time for a 9x13 pan:
3 eggs (separated & whites beaten stiff)
1½ cup sugar
¾ cup (1.5 sticks) butter
1 ½ tsp. vanilla
½ cup milk
2¼ cups sifted flour
1½ tsp. baking powder
½ tsp. salt
2 cups blueberries (very slightly dusted with flour)
Bake about 40 minutes.
Source: Nancy Farrand
Note from Nancy: This recipe is best made with fresh
Maine wild berries. My sister swears she has made it with
frozen ones but I have not been successful. The cake is
very blue and heavy and the berries fall to the bottom.
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