I seem to forget that we have magazines to check out. It’s an unexpected treat to flip through them when they are returned. So when I came across this recipe for Melt-In-Your-Mouth Blueberry Cake in an issue of Real Simple magazine, I knew I had to try it. This isn’t an overly sweet cake, even with the sprinkling of sugar on top. I’m glad I stumbled across it and even happier that I made it. The next time you’re in the library, take a look at our magazines and see what catches your eye.
(adapted from Real Simple, June 2020)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened
- ¾ cup sugar, divided
- 2 eggs, separated
- 1 teaspoon vanilla
- ½ cup milk
- 1 ½ cups fresh blueberries
- 1 Tablespoon all-purpose flour
- 1 Tablespoon coarse sugar
- Preheat oven to 350⁰F. Grease and flour an 8-inch square pan.
- In medium bowl, stir together 1 ½ cups flour, baking powder, and salt. In a large bowl, beat butter with an electric mixer for 30 seconds. Beat in ½ cup sugar until combined. Beat in egg yolks and vanilla. Alternately add the flour mixture and the milk to the creamed mixture, beating on low speed after each addition until just combined. Batter will be thick.
- Toss blueberries with 1 Tablespoon flour in a bowl, then fold into the batter.
- Wash the beaters, then beat the egg whites on medium speed until soft peaks form. Beat in remaining ¼ cup of sugar, 1 Tablespoon at a time, until stiff peaks form. Stir a third of the egg whites into the batter, then fold in remaining egg whites. Spread batter in prepared pan. Sprinkle the coarse sugar on top.
- Bake until a toothpick inserted in the center comes out clean, about 45-50 minutes. Cool completely on wire rack.