Things Neniell Made: Blueberry Cake

I recently offered to test out a blueberry cake recipe for someone. The recipe that I tested comes from AllRecipes.com. I love blueberries and blueberry cake seems like a delicious idea, so why not test out a blueberry cake? I made little teddy bears since the cake, if it passes inspection, will be baked in a My Little Ponies character pan. They turned out great and delicious.

This cake is kind of dense like a coffee cake, but it is very moist. The cake part is not very sweet at all and compliments the blueberry flavor. This cake would probably go well with a vanilla, lemon, or blueberry frosting. Reading through some of the comments on the original recipe post, a few people complained about the blueberries falling to the bottom and suggested adding them last to help prevent this. The final cake batter is thick and seems too dry, but it isn't. A few of the comments also claimed it tasted like blueberry muffins, but I think it tastes like a cake and not like a muffin at all.

Melt In Your Mouth Blueberry Cake (Printer-friendly PDF Version)

1 1/2 C fresh blueberries

1 T flour

2 egg whites

1/4 C white sugar

1/2 C butter

1/2 C white sugar

1/4 t salt

1 t vanilla extract

2 egg yolks

1 1/2 C flour

1 t baking powder

1/3 C milk

Place the blueberries in a bowl and gently stir in the 1 tablespoon of flour until evenly coated. Set aside.

In a separate bowl, beat the egg whites until soft peaks form. While still beating, slowly pour in the 1/4 cup of sugar. Beat until stiff peaks form. Set aside.

In another bowl, cream together the 1/2 cup of sugar and butter.

Mix in the salt and vanilla extract. (I doubled the amount of vanilla. It is just something I commonly do.) Beat in the egg yolks until creamy.

In another bowl, stir together the flour and baking powder. Alternate adding the flour mixture and the milk to the sugar mixture. Be sure to mix completely between each addition. I did two additions of flour and one addition of milk.

Gently mix the blueberries into the batter (or do this after folding in the egg whites).

Gently fold the egg whites into the batter. Be careful not to bruise the blueberries unless you want bluish-purple streaking in your cake!

Pour the batter into a greased and floured cake pan. The original recipe says to use an 8x8inch pan.

Bake at 350 degrees Fahrenheit for 40 to 50 minutes if using the 8x8 inch pan or until a toothpick comes out clean. If you are using a different pan, the baking time will vary. For the teddy bears pan I used, the cake was done after 20 minutes of baking.