Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Sunday, June 20, 2010

Blue BERRY Monday

It's Blue Monday and what better for Blue Monday than a Blueberry cake on a Blue platter!

This is a wonderful cake -- great for a picnic dessert OR a breakfast sweet as well as an afternoon tea nosh. It goes together easily even though you have to whip the egg whites.

And it is especially good with fresh blueberries which are now coming to the market in mass.
Blueberry time of the year is one of my favorites -- following on the heels of strawberry time.

You can make it with frozen blueberries but I think it is so much better with the fresh!
I like the sprinkle of sugar over the top -- it adds a glitter and shine!

Blueberry Cake

2 eggs, separated
1 cup plus 1 T. sugar
8 T. butter, at room temperature
1/4 t. salt
1 t. vanilla
1 1/2 c. flour
1 t. baking powder
1/3 cup milk
1 1/2 cups fresh or frozen blueberries

Preheat the oven to 350. Beat the egg whites until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff and glossy. Set aside.

In a large bowl, cream the butter. Add the salt and vanilla. Gradually beat in 3/4 cup sugar. Add egg yolks and beat until light and fluffy.

Remove 2 T. flour to a small bowl. Sift together the remaining flour and the baking powder. Alternately mix the dry ingredients and milk into the butter mixture, beginning and ending with the dry ingredients and beating until blended before each addition. Stir in 1/4 of the egg whites to lighten the batter. Gently fold in remaining egg whites.

Toss the blueberries with the reserved 2 T. flour. Fold into the batter. Turn into a greased 8 inch square metal baking pan. Sprinkle the remaining 1 T. sugar over the top.

Bake 50 to 55 minutes or until a tester inserted in the center comes out clean. Let cool before serving.

It's Blue Monday so join Smiling Sally and see what other blues there are this Monday.


Carol said...

Yummy! Thanks for sharing!

Karena said...

Ooh Martha, this sounds and looks so yummy. Of course blueberries are so good for you!

Art by Karena

Pondside said...

It will be a while before we see local blueberries up here - strawberries are just beginning to show up due to our very cold and damp spring. I have hopes though, for juicy fruits ripening once the sun comes out.

BumbleVee said...

Oh, boy! how I wish I lived somewhere near you...I'd be wandering over to hang out ... hoping for tea and cake.... and to pet little Oliver too... I love his little face.

It's finally quit I may not see the inside of my kitchen for a few days..but soon...I'm making this one!

Allie and Pattie said...

I absolutely LOVE blueberry season- jams, preserves, shortbreads, cakes and pies- love them all! I'll try this today Martha- I have an afternoon meeting here and need to provide refreshment
xoxo Pattie

Southerncook said...

Martha, Thank you for sharing this recipe. It sounds easy and interesting. Perfect for an afternoon nibble. Our blueberries are not quite ready at the farm but probably soon. DH and I may spend this weekend at the farm and hopefully they will be ready. Picking will be very early in the AM or just before the sun goes down. We are in triple digits here. WHEW it's HOT!!!