Here is a recipe that will be very popular this summer...you know, the peak of blueberry season. I was eating some fresh blueberries last week and no offense to the nice people of Chile but they aren't the same as Michigan blueberries...not even in the ballpark.
2 eggs, separated
1 C. plus 2 tbsp. sugar
1/2 C. butter
1/2 tsp. salt
1 tsp. vanilla
1 1/2 C all purpose flour
1 tsp. baking powder
1/3 C. milk
1 1/2 C. blueberries, dusted with flour
1 tsp. cinnamon
Heat oven to 350 degrees. Spray 8 inch square pan with nonstick cooking spray.
In a large bowl, beat egg whites at medium speed until foamy; beat in 1/4 C of the sugar. Continue beating until stiff peaks form.
In another large bowl, beat butter, salt, vanilla, 3/4 C. sugar and egg yolks until light and creamy.
In another bowl, sift together flour and baking powder. Stir gradually into batter, alternating with milk. Fold in egg whites and blueberries. Spoon into pan. Combine remaining 2 tbsp. sugar and cinnamon; sprinkle over batter.
Bake 50 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.
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1 comment:
I made this today and my only complaint is that you use just about every bowl in the kitchen!
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