Every year for supper on Halloween, we make this. The whipped cream would be fantastic over pumpkin pie, and it would also be tasty for Thanksgiving morning breakfast.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 (8-inch square) cake |
Ingredients
- ½ cup butter
- ¾ cup white sugar, divided
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup milk
- 1 ½ cups fresh blueberries
- 1 tablespoon all-purpose flour
- 2 egg whites
- 1 tablespoon white sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch pan.
- Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until soft and fluffy; mix in vanilla and salt. Add egg yolks and beat until creamy.
- Combine 1 1/2 cups flour and baking powder in a bowl; add alternately with milk to creamed mixture.
- Toss blueberries with 1 tablespoon flour in a small bowl. Add to the batter and fold in gently.
- Beat egg whites in a separate bowl until soft peaks form. Add remaining 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into cake batter.
- Pour batter into the prepared pan. Sprinkle remaining 1 tablespoon sugar over top.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 157 mg |
| Sugars | 16 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Not tasty enough for the work put in.
Loved this cake! Followed recipe exactly except for adding about an extra 1/2 cup of blueberries. I also drizzled the top with a lemon glaze made with confectioners sugar and fresh lemon juice and sprinkled lemon zest on the top. Only needed 45 minutes in the oven. Yummy!
This cake is just so good!!!
I accidentally forgot to add the yokes before I added the blueberries. I added the yolks with the blueberries and mixed them together. I added more blueberries after mixing. Delicious! I’ve had requests to make it again!
This recipe is based on what is known as Original Marjorie Standish Melt-in-your-mouth Blueberry Cake. The original recipe used shortening instead of butter and included full cup of sugar instead of 3/4. I’m not a fan of too-sweet cakes but I think the author here did us disservice and the original 1 cup amount is the right one. I wouldn’t hold back more than a tablespoon. I’ve been baking for many years and based on the ingredients, I suspected the result might be quite bland, as other reviews also noted. I like flavor of cardamom and lemon with blueberries and added 1/4 tsp ground cardamom and grated zest of 1/2 lemon together with vanilla. Cardamom was spot on but if I did it again, I’d double vanilla and lemon zest too, unless your blueberries are very flavorful. Others noted that cake texture was reminiscent of a box mix. For me, “melt in your mouth” implies buttery and I didn’t get it from this cake. It was very fluffy but I question whether both 1 tsp baking powder and fiddling with egg whites was a good idea. It felt like this cake could actually be denser. I’d venture to experiment with not whipping egg whites and/or decreasing amount of baking powder. This would also limit amount of dishes needed. In the end, I felt it was a bit too much fuss for the result that was good but not out of this world.
My family of 7 loves it! I made mine in a Bundt pan. Yes, it does have a few steps, but it is not that difficult. I live right next door to a blueberry farm and our neighbor lets us pick as many blueberries as we want, so this is one recpe I will be adding to my favorite recipes!
Very tasty. However I did increase the blueberries to 1-3/4 cups. I also added crushed walnuts to the top AWESOME
Loved it! Yes, lots of steps and lots if bowls to clean but worth it! Has anyone ever taken this out of the 8×8 pan it was baked in and successfully transferred it to a pretty plate? ?
It was an easy recipe and the kids loved it!
A bit long to make but it is the fluffiest cake you can make! I’ve made it more than 12 times. It is my 7 year old grandson favourite. I serve it with a simple brown sugar sauce
The cake came out delicious. It is light and fluffy, and just sweet enough. I love the crust on the top. I followed the recipe to the T, except I did not have vanilla and had half the blueberries on hand. I gave the eggs whites a good long beating in a smaller bowl to whip them good; probably more than 6-7 mins to include the sugar. Make sure to fluff your flour before measuring. Jenny Jones taught me this! Took a while to prep and a few bowls, but worth it. I will make it again.
Tasty and satisfying
Previously I have made so many cakes but never was satisfied with the taste and look. But this time thanks to you and your recipe. The taste and texture was so so good. Blueberry cake is my favourite so tried making it and I am so happy with results ❤️ thank so much
Very impressed! The other reviews weren’t wrong- it’s not overly sugary and it’s quite simple. I dumped everything together and it turned out fine
Best blueberry cake I’ve ever made. Thank you!!!
I baked it for 57 minutes and it was perfection. Halfway through my first slice I was already thinking about making it again with my leftover blueberries. SO GOOD!
Not to bad. I added a little extra milk. And a little cream of tartar whipping the egg whites. Considering making with struesel topping.
Excellent! This was so moist and flavorful! This is a new favorite. I’ve made it 3 times in the last month. It’s now a popular request among my family
Soft and delicious, you can reduce the amount of sugar if you don’t want it to be that sweet but it’s perfect. 10/10 recommend. But I needed to bake it for 15-20 minutes more that the time given in the recipe.
this is a more sophisticated recipe than it may first seem, involving careful technique with simple ingredients, and i very much like, for example, the way yolks and whites are handled. but the “batter” i got before adding egg whites was stiff enough to be more like a dough than a batter. so blueberries and egg whites weren’t really folded in, it was more like they were kneaded in, which means it all got worked harder than it should have. i used large eggs, and followed the proportions exactly. i think it may have needed more milk, maybe 1/2 instead of 1/3C
It was amazing! Taste delicious!