Fresh Picked Blueberry Cake
Living in the northeast does have its advantages. I enjoy picking the various fruits as they come into season. We have a lot of local farms that allow berry picking. Blueberries are now in season and are worth the effort to pick them fresh. I sometimes freeze them. The best method I have found is to place them on a cookie sheet, freeze, and then remove and place in a ziplock freezer bag. Nothing better than having blueberries available when you want them. I also use the berries to make my favorite cake as a light dessert which will also become the best tastiest breakfast. I love this cake as it has a subtle hint of lemon. Blueberries are also known for their anti-oxidents so I try to include them into my diet daily, though usually they are ust eaten plain. I sometimes flour the berries before I fold them into the batter, but I never noticed a difference when I just toss them in. I also bake this in a greased and floured tube pan, not a bundt as that tends to make the outside of the cake crustlike and tough. Also, dusting with confectioner sugar after the cake is cooled makes a nice presentation.
Blueberry Cake
1 ½ cups flour 1 tsp. bak. powder
½ tsp. salt 2 eggs separated
½ c. shortening ( part butter)
1 cup sugar 1/3 cup milk
1 tsp. lemon juice
1 ½ c. floured blueberries
1. Sift flour, bak. powder and salt 3 times.
2. Beat egg whites til stiff. Set aside.
3. Cream shortening with sugar and add
egg yolks, beating well.
4. Add dry ingredients alternately with
milk.
5. Fold in egg whites, lemon juice, and add
blueberries last.
6. Sprinkle batter with sugar before baking.
Bake in tube pan – 350ْ for 30-45 minutes.
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