Blueberry Cake
Prep Time:
Cook Time:
30 Min
50-60 Min
Serves:
15 Servings
Level:
Beginner
I have had this Blueberry Cake recipe for years and I love to make it every year when we get fresh blueberries. There is a blueberry farm just down the road from where we live and we love to go and pick a gallon of fresh blueberries. They are so delicious when they are fresh! I also will make this with frozen blueberries and it turns out just as good, the main difference being that you have to cook the cake a little longer. The recipe I used didn’t have any icing. I wanted something that wasn’t too sweet, but would add to the flavor of the cake. I came up with a simple icing that doesn’t look picture perfect, but it tastes delicious! My family loves it when I make this cake. I hope you love this recipe as much as we do!
Preparation:
1. Preheat the oven to 350°.
2. Separate the Eggs. Place the Egg Whites in a medium-sized mixing bowl and bee them on high until they form stiff peaks, or hold their shape when you take the beaters out.
3. In a large mixing bowl mix the Butter, Sugar, and the Egg Yolks.
4. Add the Salt, Baking Powder, Vanilla, Milk, and the Flour. Mix it till it is smooth and creamy.
5. Stir in the Egg Whites slowly till they are mixed in.
6. Stir ¼ c. Flour into the Blueberries. This will help them to not all sink to the bottom of the cake. Then stir the Blueberries into the batter.
7. Pour the batter into a 9x13 glass baking dish. Bake for 50-60 minutes, or until an inserted toothpick comes out clean. Remove the cake from the oven and let it cool completely. I used Frozen Blueberries. If you use Fresh Blueberries, then bake the cake for 45-50 minutes.
8. Mix the Cool Whip and the Vanilla Pudding. Spread it over the top of the cake.
9. Serve and enjoy!
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