Rating: 4 stars 4
36 Ratings
  • 5 star values: 16
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2

I love blueberries and have many recipes calling for them. One of my favorites is this quick dessert. I always freeze blueberries when they are in season so we can enjoy the summery flavor of this moist, tender cake all through the year. -Jill Evely, Wilmore, Kentucky

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 cup for topping. Add the baking powder, milk and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form; fold into batter.

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  • Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350 degrees F for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.

Tips

If using frozen blueberries, do not thaw before adding to batter.

Nutrition Facts

221 calories; protein 3.3g; carbohydrates 36.4g; fat 7.3g; cholesterol 42.4mg; sodium 92.6mg. Full Nutrition
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