This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

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  • Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.

  • Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.

  • In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.

  • Bake for 50 minutes, or until cake tests done.

Nutrition Facts

206 calories; 8.8 g total fat; 55 mg cholesterol; 157 mg sodium. 29.2 g carbohydrates; 3.2 g protein; Full Nutrition

Reviews (350)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2007
This is a great blueberry cake. I made mine in a tube pan and with frozen blueberries that I had picked from my bushes earlier this summer. I sprinkled the top with sugar in the raw which are large crystals so it gave it a nice sparkle. Read More
(322)

Most helpful critical review

Rating: 3 stars
06/17/2005
I wanted something tasty to make with the blueberries I had. This recipe was just three stars in my opinion. First of all, it's a lot of work to make with many different steps and dishes used. Secondly, when it was done and I tried some, it didn't taste as good as I expected. It wasn't bad, but tasted like something I could have gotten from a mix. It was moist, but the cake is not very flavorful. I don't think the blueberries make up much for what the cake seems to lack. (I had cream cheese frosting in my pantry, so I added some to the top to see if it would taste better. It didn't help, and added an odd flavor.) Read More
(71)
443 Ratings
  • 5 star values: 288
  • 4 star values: 97
  • 3 star values: 40
  • 2 star values: 12
  • 1 star values: 6
Rating: 5 stars
10/09/2007
This is a great blueberry cake. I made mine in a tube pan and with frozen blueberries that I had picked from my bushes earlier this summer. I sprinkled the top with sugar in the raw which are large crystals so it gave it a nice sparkle. Read More
(322)
Rating: 5 stars
10/09/2007
This is a great blueberry cake. I made mine in a tube pan and with frozen blueberries that I had picked from my bushes earlier this summer. I sprinkled the top with sugar in the raw which are large crystals so it gave it a nice sparkle. Read More
(322)
Rating: 5 stars
09/06/2004
I have made several blueberry cakes this summer, because the market had them on sale for $0.99. This is definitely one of the best! A wonderful, really moist cake. I used a full pint of blueberries and substituted margarine for the butter and it worked just fine. I like the taste of vanilla, so I doubled the amount called for. I also threw in a dash.....and I do mean a DASH of cinammon simply based upon personal preferance. Thanks for the recipe Irene! Read More
(236)
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Rating: 5 stars
02/24/2005
The best Blueberry Cake. I made it with frozen blueberries and used a 9 inch pan. Read More
(162)
Rating: 5 stars
01/12/2005
This was delicious! It was incredibly moist! I was a bit worried when I was mixing the ingredients, because the dough seemed really thick, but it turned out lovely! Read More
(85)
Rating: 3 stars
06/17/2005
I wanted something tasty to make with the blueberries I had. This recipe was just three stars in my opinion. First of all, it's a lot of work to make with many different steps and dishes used. Secondly, when it was done and I tried some, it didn't taste as good as I expected. It wasn't bad, but tasted like something I could have gotten from a mix. It was moist, but the cake is not very flavorful. I don't think the blueberries make up much for what the cake seems to lack. (I had cream cheese frosting in my pantry, so I added some to the top to see if it would taste better. It didn't help, and added an odd flavor.) Read More
(71)
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Rating: 4 stars
03/19/2005
This is a very good cake but it does taste like a blueberry muffin. The batter is really thick so don't be alarmed when you make it. Next time I will add cream cheese frosting. Read More
(59)
Rating: 5 stars
07/30/2009
Where has this cake been all my life? I followed the directions precisely and the cake is out of this world fantastic! Read More
(44)
Rating: 5 stars
03/14/2011
This cake is wonderful! For people who think it tastes like a mix: good! It's always nice when you can find a recipe that uses ingredients that are identifiable but can stand up to a grocery store product. If you like mixes better then go ahead and enjoy your high fructose corn syrup. I added a little extra vanilla just to enhance the flavor and doubled the recipe to make a 9x13 cake, otherwise nothing was altered. One word of caution: the batter will be very thick so care should be taken when adding the blueberries and egg whites so as not to bruise the berries. This cake is very moist and not overbearingly sweet - much better than a mix! This would also make lovely muffins. Thank you so much Irene, this is definitely a new favorite! Read More
(33)
Rating: 1 stars
07/12/2003
Yuck! I love blueberry everything and this tasted really bland. I was embarrassed to serve it to my friends. Read More
(32)